Effect of Amaranthus and buckwheat proteins on the rheological properties of maize starch

Author: Bejosano F.P.   Corke H.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.65, Iss.4, 1999-06, pp. : 493-501

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract