Crystalline particles formed in slowly-cooled cornstarch dispersions prepared by steam jet cooking. The effect of starch concentration, added oil and rate of cooling
| Autor: | Fanta, George F., Felker, Frederick C., Shogren, Randal L., Byars, Jeffrey A., Salch, John H. |
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| Zdroj: | In Carbohydrate Polymers 2005 61(2):222-230 |
| Databáze: | ScienceDirect |
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