Abstract:Pregelatinized starches are used as thickeners in many instant food products. The unique properties of pregelatinized starches, such as their dispersibility in water and high viscosity, are generally desirable for instant food products. However, powdered starches cannot be easily dispersed in cold water due to clumping. The most reliable method to solve this problem is particle size enlargement by an agglomeration technique that causes a structural change in the starch. In this study, pregelatinized potato sta… Show more
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