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In addition, low gelatinization potato flour presented a crystalline structure or strong internal order. Fourier-transform infrared spectroscopy (FTIR) spectra showed that high temperature and shearing mainly caused δ-deformation of O-H in intact potato granules. Conclusion Freeze drying and hot air drying at low temperature made potato flour had better gel stability than microwave and steamed treatment. Hot air drying at low temperature made potato flour had good retrogradation after hot shearing, which was more conducive to the format
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