Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s11483-022-09753-8.pdf
Reference46 articles.
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3. I. Chakraborty, P. N, S. S. Mal, U. C. Paul, M. H. Rahman, and N. Mazumder, Food Bioprocess Technol (2022). https://doi.org/10.1007/s11947-022-02761-z
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