Bakery products - Retrogradation
3 important questions on Bakery products - Retrogradation
Which 2 factors influence the retrogradation?
- Type of starch
- Amylopectin chain length
- Amylopectin chain length distribution
What is the difference in retrogradation of cereals and peas and potatoes?
How are amylopectin chain length distribution and retrogradation related?
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