Aspects of the Physical Chemistry of Sta
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R. Parker; S.G. Ring
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Article
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2001
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Elsevier Science
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English
โ 227 KB
Starch makes an important contribution to food structure and hence quality. Often there is a need to modify the behaviour of starch in food materials. One approach is to use knowledge of the physical chemistry of starch to modify component interactions and hence change behaviour. In this review we e