The Effects of D‐Allulose on the Gelatinization and Recrystallization Properties of Starches from Different Botanical Sources.

Autor: Kwakye, Alexandra Obenewaa1,2 (AUTHOR), Fukada, Kazuhiro1 (AUTHOR), Ishii, Toya1 (AUTHOR), Ogawa, Masahiro1 (AUTHOR) ogawa.masahiro@kagawa-u.ac.jp
Zdroj: Starch / Staerke. Sep2024, Vol. 76 Issue 9/10, p1-10. 10p.
Databáze: Academic Search Ultimate
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