Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality-Reference-Cited by-同舟云学术

Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality

Published:2023-01 Issue: Volume:92 Page:106248
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Liu Xiangyun,Ma Qianyun,Cheng Dewei,Zhang Fan,Li Yuwen,Wang Wenxiu,Wang Jie,Sun Jianfeng

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference37 articles.

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