Relationship between monolayer and multilayer water contents, and involvement in gelatinization of baked starch products

标题
Relationship between monolayer and multilayer water contents, and involvement in gelatinization of baked starch products
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 96, Issue 2, Pages 172-178
出版商
Elsevier BV
发表日期
2009-07-18
DOI
10.1016/j.jfoodeng.2009.07.009

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