Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment
| Autor: | Zhang, Chen, Wan, Ke-Xing, Lim, Seung-Taik, Zhang, Chang-Quan, Wang, Shi-Yi, Liu, Qiao-Quan, Qian, Jian-Ya |
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| Zdroj: | In Food Hydrocolloids December 2021 121 |
| Databáze: | ScienceDirect |
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