The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content - Concepedia

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The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content

46

Citations

26

References

2017

Year

Artur Szwengiel, Grażyna Lewandowicz, Adrian R. Górecki, Wioletta Błaszczak

Food ChemistryHigh Hydrostatic PressureEngineeringBiochemistryBiotechnologyPolysaccharideDifferent Amylose ContentCarbohydrate-protein InteractionBiomolecular Engineering

References

	Year	Citations

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