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Effect of a dual modification by hydroxypropylation and acid hydrolysis on the structure and rheological properties of potato starch
Li, Lingjin, Hong, Yan, Gu, Zhengbiao, Cheng, Li, Li, Zhaofeng, Li, CaimingLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.11.026
Date:
November, 2017
File:
PDF, 1.47 MB
english, 2017