EFFECT OF OZONATION ON THE PHYSICOCHEMICAL, THERMAL AND STRUCTURAL PROPERTIES OF WHEAT STARCH SAMPLES

被引：0
|
作者：
Gupta, M. [1 ]
Tiwari, B. K.
Brennan, C. S.
Cullen, P. J. [1 ]
O'Donnell, Colm
机构：
[1] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin 1, Ireland
来源：
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 16 | 2012年 / 335卷
关键词：
FUNCTIONAL-PROPERTIES; POTATO STARCH; OZONE; GELATINIZATION; OXIDATION; AMYLOSE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：107 / 113
页数：7
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