![](/img/cover-not-exists.png)
Effect of triglycerides on gelatinisation and rheological properties of concentrated potato starch preparations
Eleni Chiotelli, Martine Le MesteVolume:
17
Year:
2003
Language:
english
Pages:
11
DOI:
10.1016/s0268-005x(03)00008-0
File:
PDF, 365 KB
english, 2003