Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution-Reference-Cited by-同舟云学术

Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution

Published:2013-04 Issue:1 Volume:94 Page:193-198
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Zięba T.,Kapelko M.,Szumny A.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

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4. Properties of cation-saturated starch subjected to extrusion;Golachowski;Polish Journal of Food and Nutrition Sciences,2001

5. Evaluation of lentil starches modified by microwave irradiation and extrusion cooking;González;Food Research International,2002

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