Publication | Closed Access
Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures
46
Citations
55
References
2020
Year
Food ChemistryMesona Chinensis PolysaccharidePolysaccharideTapioca StarchFood ProcessingGelatinization TemperaturesBiomolecular EngineeringHealth Sciences
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