Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch–water mixtures treated with high hydrostatic pressure
Kiyoshi Kawai, Ken Fukami, Kazutaka YamamotoVolume:
69
Year:
2007
Language:
english
Pages:
7
DOI:
10.1016/j.carbpol.2007.01.015
File:
PDF, 289 KB
english, 2007