Effect of chemical modifications on thermal, rheological and morphological properties of yellow sorghum starch

标题
Effect of chemical modifications on thermal, rheological and morphological properties of yellow sorghum starch
作者
关键词
Starch, Chemical modifications, Thermal, Rheological properties, Scanning electron microscopy
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 12, Pages 8364-8370
出版商
Springer Nature
发表日期
2015-07-31
DOI
10.1007/s13197-015-1891-3

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