Analysis of water layers and the extent of gelatinization...

Analysis of water layers and the extent of gelatinization for commercial starch products

Yukinori Sato, Yoshiko Wada, Atsuko Higo
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:
100
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.jfoodeng.2010.03.045
File:
PDF, 600 KB
english, 2010
Conversion to is in progress
Conversion to is failed