Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches

出版年份 2020 全文链接

标题

作者

关键词

New Zealand yam, Pasting property, Starch gelatinization, Novel starch source, Rheological property, Structure-function relationship

出版物

Volume 148, Issue -, Pages 601-607

出版商

Elsevier BV

发表日期

2020-01-07

DOI

10.1016/j.ijbiomac.2020.01.028

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