Phase transition in potato starch–water system I. Starch gelatinization at high moisture level

✍ Scribed by Q Liu; G Charlet; S Yelle; J Arul

• Book ID: 117672107
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 314 KB
• Volume: 35
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/s0963-9969(01)00134-x