Effect of heating time and temperature on partially...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 03 Vol. 60; Iss. 2

Effect of heating time and temperature on partially gelatinized starch-fatty acid interactions

Vasiliadou, Evangelia, Raphaelides, Stylianos N., Papastergiadis, Efthimios
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Volume:
60
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.10.026
Date:
March, 2015
File:
PDF, 2.68 MB
english, 2015
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