Abrupt changes in the rates of processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature--a review of the literature

Author： Turhan M.   Sagol S.  

Publisher： Elsevier

ISSN： 0260-8774

Source： Journal of Food Engineering, Vol.62, Iss.4, 2004-05, pp. : 365-371

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