Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour

出版年份 2016 全文链接

标题

作者

关键词

High pressure processing, Gluten-free, Starch, Flour, Pasting properties, Solvent retention capacity

出版物

Volume 85, Issue -, Pages 95-103

出版商

Elsevier BV

发表日期

2016-04-30

DOI

10.1016/j.foodres.2016.04.018

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