Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch
Journal Article
·
· Food Chemistry
Not Available
- Sponsoring Organization:
- USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research
- OSTI ID:
- 1397855
- Journal Information:
- Food Chemistry, Journal Name: Food Chemistry Journal Issue: C Vol. 232; ISSN 0308-8146
- Publisher:
- ElsevierCopyright Statement
- Country of Publication:
- United Kingdom
- Language:
- English
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