Starch gel foods in cookery science: application of native starch and modified starches

Autor:	Tomoko Kondo, Setsuko Takahashi, Kazuko Hirao, Keiji Kainuma
Rok vydání:	2021
Předmět:	chemistry.chemical_compound Retrogradation (starch) Mechanics of Materials Chemistry Starch Mechanical Engineering General Materials Science Food science
Zdroj:	Journal of Biorheology. 35:29-41
ISSN:	1867-0474 1867-0466
DOI:	10.17106/jbr.35.29
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::05a1ac92c3563c2e273bfcd77bab9415 https://doi.org/10.17106/jbr.35.29 Zobrazit plný text záznamu