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Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch
WOJEICCHOWSKI, José Pedro, SIQUEIRA, Geisa Liandra de Andrade de, LACERDA, Luiz Gustavo, SCHNITZLER, Egon, DEMIATE, Ivo MottinVolume:
38
Journal:
Food Science and Technology
DOI:
10.1590/1678-457x.04117
Date:
March, 2018
File:
PDF, 2.04 MB
2018