Changes of starch during thermal processing of foods: Current status and future directions
| Autor: | Liu, Xia, Huang, Shiqing, Chao, Chen, Yu, Jinglin, Copeland, Les, Wang, Shujun |
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| Zdroj: | In Trends in Food Science & Technology January 2022 119:320-337 |
| Databáze: | ScienceDirect |
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