Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch.
| Autor: | Sukhija, Sakshi1, Singh, Sukhcharn1, Riar, Charanjit S.1 charanjitriar@yahoo.com |
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| Zdroj: | Food Hydrocolloids. Apr2016, Vol. 55, p56-64. 9p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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