Keyphrases
Dibasic
100%
Hypochlorite
100%
Magnesium
100%
Potato Starch
100%
Pasting Properties
100%
Oxidized Starch
22%
Divalent Cations
22%
Modified Starch
22%
Starch
22%
Sodium
22%
Starch Structure
11%
Oxidation Degree
11%
Magnesium Addition
11%
Relevant Degree
11%
Metal Cations
11%
Crosslinking Effect
11%
Heat-moisture
11%
Property Change
11%
Nutritional Value
11%
Ionic Crosslinking
11%
Health Benefits
11%
Human Body
11%
Food Industry
11%
Rheological Properties
11%
Native Starch
11%
Gelatinization Temperature
11%
Agricultural and Biological Sciences
Potato Starch
100%
Modified Starch
66%
Health Benefits
33%
Nutritive Value
33%
Gelatinization Temperature
33%