Phase transition and swelling behaviour of different starch...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 12 Vol. 59; Iss. 2

Phase transition and swelling behaviour of different starch granules over a wide range of water content

Wang, Shujun, Li, Caili, Yu, Jinglin, Copeland, Les, Wang, Shuo
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Volume:
59
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.06.028
Date:
December, 2014
File:
PDF, 475 KB
english, 2014
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