Effect of Emulsifiers on the Physical Properties of Native and Fermented Cassava Starches-Reference-Cited by-同舟云学术

Effect of Emulsifiers on the Physical Properties of Native and Fermented Cassava Starches

Published:1996-01-01 Issue:9 Volume:44 Page:2595-2599
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Numfor Festus A.¹,Walter, William M.¹,Schwartz Steven J.¹

Affiliation:

1. U.S. Department of Agriculture, ARS, and Department of Food Science, North Carolina Agricultural Research Service, North Carolina State University, Raleigh, North Carolina 27695-7624

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950610w

Reference19 articles.

1. Dickinson, E.; Stainsby, G.Colloids in Food; Applied Science Publishers: New York, 1982; pp 129−139.

2. On the effects of surface active agents on the gelatinization of starch — a calorimetric investigation

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