Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch
Sukhija, Sakshi, Singh, Sukhcharn, Riar, Charanjit S.Volume:
55
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.11.003
Date:
April, 2016
File:
PDF, 1.18 MB
english, 2016