Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches

出版年份 2017 全文链接

标题

作者

关键词

Pasting, Crystallinity, Retrogradation, Short-term, Long-term

出版物

Volume 214, Issue -, Pages 543-549

出版商

Elsevier BV

发表日期

2016-07-21

DOI

10.1016/j.foodchem.2016.07.113

联系作者

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started