Lipids and Rheological Properties of Starch Part I: The Effect of Fatty Acids, Monoglycerides and Monoglyceride Ethers on Pasting Temperature and Viscosity of Wheat Starch
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference16 articles.
1. Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various Starches
2. Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular Starches
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