Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour
Fang, Sheng, Zuo, Xiao-Bo, Xu, Hua-Neng, Meng, Yue-Cheng, Liu, Yan-MeiVolume:
25
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-016-0125-4
Date:
June, 2016
File:
PDF, 389 KB
english, 2016