Preparation and food applications of physically modified starches
- 1 January 1992
- journal article
- review article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 3, 145-148
- https://doi.org/10.1016/0924-2244(92)90169-w
Abstract
No abstract availableKeywords
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- Nägeli amylodextrin and its relationship to starch granule structure. I. Preparation and properties of amylodextrins from various starch typesBiopolymers, 1971
- Summative FractionationPublished by Elsevier ,1967