Dual modification of normal corn starch by cross-linking and annealing: investigation of physicochemical, thermal, pasting, and morphological properties (Jan, 10.1007/s11694-023-01813-y, 2023)

被引：0
|
作者：
Golshahi, Milad [1 ]
Taslikh, Musarreza [1 ]
Nayebzadeh, Kooshan [2 ]
Arjeh, Edris [3 ]
机构：
[1] Shahid Beheshti Univ Med Sci, Student Res Comm, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci,Dept Food Sci & Technol, POB 193954741, Tehran, Iran
[2] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci Food Sci & Technol, Dept Food Sci & Technol, POB 193954741, Tehran, Iran
[3] Urmia Univ, Fac Agr, Dept Food Sci & Technol, Orumiyeh, Iran
来源：
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2023年 / 17卷 / 04期
关键词：
D O I：
10.1007/s11694-023-01877-w
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：3377 / 3377
页数：1
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