Gelatinization of waxy starches under high pressure as...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2011 Vol. 44; Iss. 3

Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

H. Simonin, C. Guyon, M. Orlowska, M. de Lamballerie, A. Le-Bail
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Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.lwt.2010.07.002
File:
PDF, 981 KB
english, 2011
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