Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties
出版年份 2019 全文链接
标题
Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2019-11-13
DOI
10.1007/s13197-019-04167-w
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch
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