DSC Analysis of Starch Thermal Properties Related to Functionality in Low-Moisture Baked Goods

Autor: Louise Slade, Harry Levine, Martha Wang, James Ievolella
Rok vydání: 1998
Zdroj: New Techniques in the Analysis of Foods ISBN: 9781441933072
DOI: 10.1007/978-1-4757-5995-2_5
Databáze: OpenAIRE