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

DOI Web Site Web Site 8 Citations

Journal

Food Hydrocolloids

Food Hydrocolloids 21 (1), 1-22, 2007-01

Elsevier BV

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Details 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
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