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Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures

Food ChemistryHigh Hydrostatic PressureEngineeringPotato Starch–water MixturesEnvironmental EngineeringWater PurificationWater TreatmentFood EngineeringFood ProcessingNon-thermal Food Processing TechnologiesFood TechnologyHealth Sciences