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RISEffect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels
ناشر: Ferdowsi University of Mashhad Pressانتشارات دانشگاه فردوسی مشهد
سال: 1396
خلاصه:
Textural, thermal and microstructural properties of single component gels and binary composite gels (BCG) of high amylose corn starch (Hylon VII) mixed with wheat flour at different wheat flour/Hylon VII (WF/H) ratios ...