Influence of trehalose, glucose, fructose, and sucrose on...

Czech Journal of Food Sciences 2009 / 07 Vol. 27; Iss. No. 3

Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

Babić, J., Šubarić, D., Milicevic, B., Ačkar, D., Kopjar, M., Nedic Tiban, N.
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Volume:
27
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/31/2009-cjfs
Date:
July, 2009
File:
PDF, 148 KB
2009
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