Impact of high pressure treatment on the available glucose content of various starch types: A case study on wheat, tapioca, potato, corn, waxy corn and resistant starch (RS3)
| Autor: | Papathanasiou, M.M., Reineke, K., Gogou, E., Taoukis, P.S., Knorr, D. |
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| Zdroj: | In Innovative Food Science and Emerging Technologies August 2015 30:24-30 |
| Databáze: | ScienceDirect |
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