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