Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics

✍ Scribed by Tomasz Zięba; Antoni Szumny; Małgorzata Kapelko

• Book ID: 116726924
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 903 KB
• Volume: 44
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2010.12.018