Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
The potato is one of our most important food crops, being sold in its natural state or processed into a wide range of products. Starch, by far the most abundant component in the tuber, is greatly affected by heat processing. Therefore it is logical to study starch thermal properties within the tuber tissue, although most previous studies have focused on starch-water model systems. One of the main
