Effect of low molecular weight dextrins on gelatinization...

European Food Research and Technology 2001 / 01 Vol. 212; Iss. 2

Effect of low molecular weight dextrins on gelatinization and retrogradation of starch

Encarna Durán, Alberto León, Berta Barber, C. Benedito de Barber
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Volume:
212
Language:
english
Pages:
5
DOI:
10.1007/s002170000205
Date:
January, 2001
File:
PDF, 170 KB
english, 2001
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