Effect of microwave radiation on physico-chemical properties and structure of potato and tapioca starches
- 1 December 1997
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 34 (4) , 213-220
- https://doi.org/10.1016/s0144-8617(97)00091-x
Abstract
No abstract availableKeywords
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- Cereal‐ and Root Starch Modification by Heat‐Moisture Treatment. II. Functional Properties and Baking PotentialStarch ‐ Stärke, 1982
- Cereal‐ and Root Starch Modification by Heat‐Moisture Treatment. I. Physico‐Chemical PropertiesStarch ‐ Stärke, 1982