Study on the effect of high hydrostatic pressure treatment on high amylose and waxy corn starch compounding systems

CAO Zhengwen, HU Rong, LUO Shenghao, ZHENG Jiong, ZHANG Fusheng

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 284-293.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (17) : 284-293. DOI: 10.13995/j.cnki.11-1802/ts.036989

Study on the effect of high hydrostatic pressure treatment on high amylose and waxy corn starch compounding systems

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(17): 284-293 https://doi.org/10.13995/j.cnki.11-1802/ts.036989

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