Association of Branched Dextrin from Nägeli Amylodextrin in Water for Screening of Additives Affecting Starch Gel Properties

Autor:	Ken Tokuyasu, Junko Matsuki, Hideo Maeda, Masahisa Wada, Koichi Yoza, Tomoko Sasaki
Rok vydání:	2020
Předmět:	chemistry.chemical_classification chemistry.chemical_compound chemistry Starch Organic Chemistry Food science Dextrin Food Science Amylodextrin
Zdroj:	SC30202003240005 NARO成果DBa
ISSN:	1521-379X 0038-9056
DOI:	10.1002/star.201900202
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd982a436a9cbdf790e5937d5d459540 https://doi.org/10.1002/star.201900202 Zobrazit plný text záznamu Plný text