Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Leuven Belgium
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference160 articles.
1. History and Future of Starch
2. Rice Starches
3. Potato Starch
4. Sweeteners from Starch
5. Starch Use in Foods
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