Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

J Singh, L Kaur, OJ McCarthy - Food hydrocolloids, 2007 - Elsevier
Effect of some common chemical modifications such as acetylation, hydroxypropylation and
cross-linking on the physico-chemical, morphological, thermal and rheological properties of …
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Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

J Singh, L Kaur, OJ McCarthy - Food Hydrocolloids, 2007 - infona.pl
Effect of some common chemical modifications such as acetylation, hydroxypropylation and
cross-linking on the physico-chemical, morphological, thermal and rheological properties of …
[PDF] academia.edu

[PDF][PDF] Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A …

L Kaurb, OJ McCarthyb - Food Hydrocolloids, 2007 - academia.edu
Abstract Effect of some common chemical modifications such as acetylation,
hydroxypropylation and cross-linking on the physico-chemical, morphological, thermal and …

Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-a review.

JS Jaspreet Singh, LK Lovedeep Kaur, OJ McCarthy - 2007 - cabidigitallibrary.org
Abstract Effect of some common chemical modifications such as acetylation,
hydroxypropylation and cross-linking on the physicochemical, morphological, thermal and …

[引用][C] Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications: A …

J SINGH, L KAUR, OJ MCCARTHY - Food hydrocolloids, 2007 - pascal-francis.inist.fr
Factors influencing the physico-chemical, morphological, thermal and rheological properties of
some chemically modified starches for food applications : A review CNRS Inist Pascal-Francis …

[引用][C] Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A …

J Singh, L Kaur, OJ McCarthy - Food Hydrocolloids, 2007 - cir.nii.ac.jp
Factors influencing the physico-chemical, morphological, thermal and rheological
properties of some chemically modified starches for food applications—A review | CiNii …
[PDF] academia.edu

[PDF][PDF] Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A …

L Kaurb, OJ McCarthyb - Food Hydrocolloids, 2007 - academia.edu
Abstract Effect of some common chemical modifications such as acetylation,
hydroxypropylation and cross-linking on the physico-chemical, morphological, thermal and …

[引用][C] Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications: A …

J SINGH, L KAUR, OJ MCCARTHY - Food hydrocolloids, 2007 - Elsevier

[引用][C] Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications--A …

J Singh, L Kaur, OJ McCarthy - 2007