Effect of Heat-Moisture Treatment Conditions on the Functional Properties of Potato Starch

Autor:	Malshick Shin, Changseon Lee, Hyun-Jung Chung
Rok vydání:	2020
Předmět:	Moisture Chemistry General Earth and Planetary Sciences Food science Potato starch General Environmental Science
Zdroj:	Korean Journal of Food and Cookery Science. 36:474-481
ISSN:	2287-1780
DOI:	10.9724/kfcs.2020.36.5.474
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f0c24e2df1aae1159a7083dff3d94ede https://doi.org/10.9724/kfcs.2020.36.5.474 Zobrazit plný text záznamu