Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty Acid
- 1 March 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (2) , 198-202
- https://doi.org/10.1111/j.1365-2621.1964.tb01718.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular StarchesStarch ‐ Stärke, 1962
- The Fractionation of StarchPublished by Elsevier ,1945