Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

詳細情報 詳細情報について

• CRID

  1360855570181983232

• DOI

  10.1016/j.foodhyd.2006.02.006

• ISSN

  0268005X

• Web Site

  https://api.elsevier.com/content/article/PII:S0268005X0600049X?httpAccept=text/xml

  https://api.elsevier.com/content/article/PII:S0268005X0600049X?httpAccept=text/plain

• データソース種別

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