Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch

• Tai-Hua Mu ,

  * E-mail: mutaihuacaas@126.com

  Affiliation Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Haidian District, Beijing, P. R. China

  ⨯
• Miao Zhang,

  Affiliation Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Haidian District, Beijing, P. R. China

  ⨯
• Leyla Raad,

  Affiliation Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Haidian District, Beijing, P. R. China

  ⨯
• Hong-Nan Sun,

  Affiliation Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Haidian District, Beijing, P. R. China

  ⨯
• Cheng Wang

  Affiliation Institute of Quality Standard and Testing Technology for Agro-Products, Xinjiang Academy of Agricultural sciences, Xinjiang Uygur Autonomous Region, China

  ⨯