High pressure processing (HPP) of pea starch: Effect on the gelatinization properties

标题
High pressure processing (HPP) of pea starch: Effect on the gelatinization properties
作者
关键词
High pressure processing, Particle Size Distribution, Differential Scanning Calorimetry, Pasting properties, Pea starch
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 76, Issue -, Pages 361-369
出版商
Elsevier BV
发表日期
2016-07-17
DOI
10.1016/j.lwt.2016.07.036

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