Physicochemical, structural and thermal properties of...

Food Science and Technology (Campinas) 2018 / 03 Vol. 38; Iss. 2

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 Mottin
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
38
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/1678-457x.04117
Date:
March, 2018
File:
PDF, 2.04 MB
english, 2018
Conversion to is in progress
Conversion to is failed