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1 Ergebnisse
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Freeze-thaw stability of rice starch modified by Improved E..:
Ye, Jiangping
;
Hu, Xiuting
;
Zhang, Fang
...
Carbohydrate Polymers. 151 (2016) - p. 113-118 , 2016
Link:
https://doi.org/10.1016/j.carbpol.2016.05.026
RT Journal T1
Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.carbpol.2016.05.026&Exemplar=1&LAN=DE A1 Ye, Jiangping A1 Hu, Xiuting A1 Zhang, Fang A1 Fang, Chong A1 Liu, Chengmei A1 Luo, Shunjing PB Elsevier BV YR 2016 SN 0144-8617 JF Carbohydrate Polymers VO 151 SP 113 OP 118 LK http://dx.doi.org/https://doi.org/10.1016/j.carbpol.2016.05.026 DO https://doi.org/10.1016/j.carbpol.2016.05.026 SF ELIB - SuUB Bremen
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