Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch

标题
Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch
作者
关键词
Potato starch, Esterification, Pulsed electric fields, Response surface methodology, Functional properties
出版物
FOOD CHEMISTRY
Volume 192, Issue -, Pages 15-24
出版商
Elsevier BV
发表日期
2015-06-20
DOI
10.1016/j.foodchem.2015.06.058

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