Starch-Starke
Publication date:
2021-01-01
Volume:
73
Publisher:
Wiley-VCH Verlag
Author:
Lemmens, Elien
Waterschoot, Jasmien ; Smolders, Erik ; Delcour, Jan
Keywords:
Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, cations, gelatinization, starches, swelling, viscosity, RHEOLOGICAL PROPERTIES, STRUCTURAL-PROPERTIES, GRANULE SIZE, GELATINIZATION, CASSAVA, SALTS, AMYLOPECTIN, MAGNESIUM, AMYLOSE, CORN, 0908 Food Sciences, Food Science, 3006 Food sciences, 4004 Chemical engineering