The interaction of sweet potato amylose/amylopectin and KCl during drying-Reference-Cited by-同舟云学术

The interaction of sweet potato amylose/amylopectin and KCl during drying

Published:2014-12 Issue: Volume:41 Page:325-331
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guo Junjie,Kang Haiqi,Feng Xia,Lian Xijun,Li Lin

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

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