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Effect of HHP in Physicochemical Properties of Starch by NMR
Date
2018-05-15
Author
Alpas, Hami
Öztop, Halil Mecit
Okur, İlhami
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https://hdl.handle.net/11511/80293
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Okur, İlhami; Alpas, Hami; Department of Food Engineering (2018)
Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it could become possible to modify the starch with thermal and non-thermal techniques. High Hydrostatic Pressure (HHP) is a cold pasteurization technique that has increased application in the food industry with minimum effect on the nutritional quality of the products. It is hypothesized that the use of HHP could be a modi...
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H. Alpas, H. M. Öztop, and İ. Okur, “Effect of HHP in Physicochemical Properties of Starch by NMR,” 2018, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/80293.