Gelatinization and Retrogradation Properties of Native and Hydroxypropylated Crosslinked Tapioca Starches with Added Sucrose and Sodium Chloride

✍ Scribed by Thirathumthavorn, D.; Trisuth, T.

• Book ID: 126577911
• Publisher: Taylor and Francis Group
• Year: 2008
• Tongue: English
• Weight: 80 KB
• Volume: 11
• Category: Article
• ISSN: 1094-2912
• DOI: 10.1080/10942910701659567