Morphological, thermal and rheological properties of starches from different botanical sources

Author: Singh N.   Singh J.   Kaur L.   Singh Sodhi N.   Singh Gill B.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.81, Iss.2, 2003-05, pp. : 219-231

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