Influence of heating time and pressure treatment of potato starch on the generation of radicals: EPR studies.

Krupska, Aldona

Influence of heating time and pressure treatment of potato starch on the generation of radicals: EPR studies. [electronic resource] - Carbohydrate polymers Jun 2012 - 54-60 p. digital

Publication Type: Journal Article

1879-1344

10.1016/j.carbpol.2012.02.037 doi


Electron Spin Resonance Spectroscopy
Free Radicals--chemistry
Hot Temperature
Pressure
Solanum tuberosum
Starch--chemistry
Time Factors