Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches
- 12 January 1999
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 64 (3) , 361-375
- https://doi.org/10.1016/s0308-8146(98)00130-7
Abstract
No abstract availableKeywords
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