Starch Gelatinization in the Presence of Emulsifiers. A Morphological Study of Wheat Starch
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference18 articles.
1. Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty Acid
2. On the Possibility of Modifying the Gelatinization Properties of Starch by Lipid Surface Coating
3. A Hypothesis for the Morphological Changes which Occur on Heating Lenticular Wheat Starch in Water
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