Gelation mechanisms of granular and non-granular starches with variations in molecular structures

Autor:	Xinya Wang, Siyuan Liu, Yongfeng Ai
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 129:107658
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2022.107658
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d86855ade5dae1ed982497d49517c617 https://doi.org/10.1016/j.foodhyd.2022.107658 Zobrazit plný text záznamu Full Text from ScienceDirect