Properties of baked foams from citric acid modified cassava...

Carbohydrate Polymers 2016 / 01 Vol. 136

Properties of baked foams from citric acid modified cassava starch and native cassava starch blends

Pornsuksomboon, Kanlaya, Holló, Berta Barta, Szécsényi, Katalin Mészáros, Kaewtatip, Kaewta
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Volume:
136
Language:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2015.09.019
Date:
January, 2016
File:
PDF, 1.28 MB
english, 2016
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