Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques were used to study the effect of four food additives, agar, alginate, lecithin and glycerol, at three different concentrations, 0.5, 1 and 1.5%, on the molecular structure of potato puree prepared from commercial potato powder

CitationDankar, I. [et al.]. Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction. "Food chemistry", 15 Setembre 2018, vol. 260, p. 7-12.

URIhttp://hdl.handle.net/2117/347878

DOI10.1016/j.foodchem.2018.03.138

ISSN0308-8146

Publisher versionhttps://www.sciencedirect.com/science/article/pii/S030881461830579X

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Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

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