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pro vyhledávání: '"Sharon Rose Mathew"'
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100420- (2023)
The effect of hydroxypropylation and cross-linking on the pasting and rheological properties of α- amylase treated proso millet starch in granular as well as gelatinized state was investigated. The chemical modification of enzyme pre-treated starch
Externí odkaz:
https://doaj.org/article/f41f1460f9f5495dbbbe5fd753657e8b
