Influence of amylose-flavor complexation on build-up and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2005 Vol. 38; Iss. 8

Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems

Cornelia Heinemann, Martina Zinsli, Andrea Renggli, Felix Escher, Béatrice Conde-Petit
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
38
Year:
2005
Language:
english
DOI:
10.1016/j.lwt.2004.08.016
File:
PDF, 432 KB
english, 2005
Conversion to is in progress
Conversion to is failed