A comparative study of gelatinization of cassava and potato starch in an aqueous lipid phase (L2) compared to water - Concepedia

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A comparative study of gelatinization of cassava and potato starch in an aqueous lipid phase (L2) compared to water

17

Citations

10

References

1996

Year

José da Cruz Francisco, J. Silverio, A.‐C. Eliasson, Krister Larsson

Food Hydrocolloids

Food ChemistryFood ColloidFood AnalysisPotato StarchFood ProcessingFood QualityComparative StudyAqueous Lipid PhaseChromatographyHealth Sciences

References

	Year	Citations

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