Revealing the Impact of Starch-Pectin Interactions on the Textural Properties of Different Potato Varieties During Boiling.

Foods · 2026 · PMC12939665 · PMID 41750915

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a decreasing trendno p-value reported

As the boiling time was prolonged, both the hardness and chewiness of the two potato varieties exhibited a decreasing trend, which stabilized after 10 min of boiling.

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