Effects of cross-linking and hydroxypropylation on pasting and rheological properties of waxy maize starch

CHENG Dong,HONG Yan,PANG Yan-sheng,WANG Yan,GU Zheng-biao

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (3) : 18.

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PDF(2135 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (3) : 18.

Effects of cross-linking and hydroxypropylation on pasting and rheological properties of waxy maize starch

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(3): 18

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