Understanding the Properties of Starch in Potatoes (<i>Solanum tuberosum</i> var. Agria) after Being Treated with Pulsed Electric Field Processing
The purpose of this study was to investigate the properties of starch in potatoes (<i>Solanum tuberosum</i> cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/5/159 |