Dual modifications on the gelatinization, textural, and...

Food Hydrocolloids 2020 / 05 Vol. 102

Dual modifications on the gelatinization, textural, and morphology properties of pea starch by sodium carbonate and Mesona chinensis polysaccharide

Liu, Suchen, Xie, Liuming, Shen, Mingyue, Xiao, Yuehuan, Yu, Qiang, Chen, Yi, Xie, Jianhua
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Volume:
102
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105601
Date:
May, 2020
File:
PDF, 1.36 MB
2020
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