The gelatinization and retrogradation properties of wheat...

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Food Hydrocolloids 2018 / 2

The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate

Yu, Zhen, Wang, Yu-Sheng, Chen, Hai-Hua, Li, Qian-Qian, Wang, Qi
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.02.041
Date:
February, 2018
File:
PDF, 1.06 MB
english, 2018
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