Freeze-thaw stability of rice starch modified by Improved...

Carbohydrate Polymers 2016 / 10 Vol. 151

Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology

Ye, Jiangping, Hu, Xiuting, Zhang, Fang, Fang, Chong, Liu, Chengmei, Luo, Shunjing
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Volume:
151
Language:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2016.05.026
Date:
October, 2016
File:
PDF, 537 KB
english, 2016
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