Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS

出版年份 2017 全文链接

标题

作者

关键词

Waxy starch, Lamellar structure, Gelatinization, SAXS, Synchrotron

出版物

Volume 62, Issue -, Pages 43-48

出版商

Elsevier BV

发表日期

2016-07-30

DOI

10.1016/j.foodhyd.2016.07.024

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