Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making
| Autor: | Reyniers, S., Vluymans, N., De Brier, N., Ooms, N., Matthijs, S., Brijs, K., Delcour, J.A. |
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| Zdroj: | In Food Hydrocolloids June 2020 103 |
| Databáze: | ScienceDirect |
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