Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
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Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p
创建时间：
2020-03-01
