Influence of microwave treatment on the structural and functionality of pure amylose and amylopectin systems

Publication date: Available online 24 April 2021Source: Food HydrocolloidsAuthor(s): Yuyue Zhong, Yu Tian, Xingxun Liu, Li Ding, Jacob Judas Kain Kirkensgaard, Kim Hebelstrup, Jean-Luc Putaux, Andreas Blennow
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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