Effect of high-intensity ultrasound treatment on nutritional, rheological and structural properties of starches obtained from different cereals

出版年份 2018 全文链接

标题

作者

关键词

Crystallinity, Digestibility, Rheological properties, Starch morphology, Ultrasonication

出版物

Volume 126, Issue -, Pages 367-375

出版商

Elsevier BV

发表日期

2018-12-18

DOI

10.1016/j.ijbiomac.2018.12.149

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