期刊
JOURNAL OF CEREAL SCIENCE
卷 34, 期 1, 页码 1-17出版社
ACADEMIC PRESS LTD
DOI: 10.1006/jcrs.2000.0402
关键词
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Starch makes an important contribution to food structure and hence quality. Often there is a need to modify the behaviour of starch in food materials. One approach is to use knowledge or the physical chemistry of starch to modify component interactions and hence change behaviour. In this review we examine recent research oil the phase behaviour and dynamics of starch relevant to this approach. (C) 2001 Academic Press.
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