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Insights into the structural, thermal, crystalline and rheo..:
Barua, Sreejani
;
Hanewald, Andreas
;
Bächle, Mathias
...
Food Hydrocolloids. 129 (2022) - p. 107672 , 2022
Link:
https://doi.org/10.1016/j.foodhyd.2022.107672
RT Journal T1
Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2022.107672&Exemplar=1&LAN=DE A1 Barua, Sreejani A1 Hanewald, Andreas A1 Bächle, Mathias A1 Mezger, Markus A1 Srivastav, Prem Prakash A1 Vilgis, Thomas A. PB Elsevier BV YR 2022 SN 0268-005X JF Food Hydrocolloids VO 129 SP 107672 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2022.107672 DO https://doi.org/10.1016/j.foodhyd.2022.107672 SF ELIB - SuUB Bremen
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