Physicochemical Properties, Microstructure, and Sensory Analysis of Compression‐Molded Snacks Based on Modified Starch Produced by Heat‐Moisture Treatment
The transition to a more environmentally friendly production has motivated the development of new food ingredients and processing. This research investigated the development of snack products based on sweet potato starch modified by heat–moisture treatment (HMT) and processed through compression molding. Native and m...