A systematic comparative study on morphological,...

Food Chemistry 2018 / 09 Vol. 259

A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China

Wang, Xiaoxuan, Reddy, Chagam Koteswara, Xu, Baojun
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Volume:
259
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.03.121
Date:
September, 2018
File:
PDF, 1.04 MB
english, 2018
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