Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy - Concepedia

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Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy

150

Citations

24

References

2000

Year

Ivo Mottin Demiate, Nathalie Dupuy, J.P. Huvenne, Marney Pascoli Cereda, Gilvan Wosiacki

Carbohydrate Polymers

Food ChemistryFtir SpectroscopyFunctional PropertyFood AnalysisModified Cassava StarchesChemistryStarch Chemical StructureFood TechnologyHealth Sciences

References

	Year	Citations

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