Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics - Publication - Bridge of Knowledge

Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics

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Authors (3)

Tomasz Zięba
Antoni Szumny
Małgorzata Kapelko

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Category:: Magazine publication
Type:: Magazine publication
Published in:: LWT-FOOD SCIENCE AND TECHNOLOGY no. 44, edition 5, pages 1314 - 1320,
ISSN: 0023-6438
ISSN:: 00236438
Publication year:: 2011
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.lwt.2010.12.018
Verified by:: No verification

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