Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch

Published 2012 View Full Article

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Title
Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 113, Issue 1, Pages 61-68
Publisher
Elsevier BV
Online
2012-05-27
DOI
10.1016/j.jfoodeng.2012.05.021

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