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Title: Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch

Authors:
; ; ; ;
Publication Date:
Type:
Publisher's Accepted Manuscript
Journal Name:
Food Chemistry
Additional Journal Information:
Journal Volume: 232; Journal Issue: C; Related Information: CHORUS Timestamp: 2018-09-02 18:50:42; Journal ID: ISSN 0308-8146
Publisher:
Elsevier
Sponsoring Org:
USDOE
Country of Publication:
United Kingdom
Language:
English
OSTI Identifier:
1397855

Hu, Xiao-Pei, Zhang, Bao, Jin, Zheng-Yu, Xu, Xue-Ming, and Chen, Han-Qing. Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. United Kingdom: N. p., Web. doi:10.1016/j.foodchem.2017.04.040.
Hu, Xiao-Pei, Zhang, Bao, Jin, Zheng-Yu, Xu, Xue-Ming, & Chen, Han-Qing. Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. United Kingdom. doi:10.1016/j.foodchem.2017.04.040.
Hu, Xiao-Pei, Zhang, Bao, Jin, Zheng-Yu, Xu, Xue-Ming, and Chen, Han-Qing. 2017. "Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch". United Kingdom. doi:10.1016/j.foodchem.2017.04.040.
@article{osti_1397855,
title = {Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch},
author = {Hu, Xiao-Pei and Zhang, Bao and Jin, Zheng-Yu and Xu, Xue-Ming and Chen, Han-Qing},
abstractNote = {},
doi = {10.1016/j.foodchem.2017.04.040},
journal = {Food Chemistry},
number = C,
volume = 232,
place = {United Kingdom},
year = {2017},
month = {10}
}