Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof - Lemmens - 2021 - Starch - Stärke - Wiley Online Library
Por um escritor misterioso
Descrição
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof
Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size
Physicochemical and Structural Properties of Maize and Potato Starches as a Function of Granule Size
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof
Dissolution Behavior of Maize Starch in Aqueous Ionic Liquids: Effect of Anionic Structure and Water/Ionic Liquid Ratio
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Characterization of rice starch gels reinforced with enzymatically-produced resistant starch - ScienceDirect
Starch - Stärke: Vol 73, No 1-2
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