Morphological, functional and thermal characteristics of hydroxypropylated-crosslinked barley starches
Crossref DOI link: https://doi.org/10.1007/s11694-020-00624-9
Published Online: 2020-09-03
Published Print: 2021-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mehfooz, Tooba http://orcid.org/0000-0001-6179-3831
Ali, Tahira Mohsin
Ahsan, Maria
Abdullah, Sana
Hasnain, Abid
Text and Data Mining valid from 2020-09-03
Version of Record valid from 2020-09-03
Article History
Received: 10 April 2020
Accepted: 26 August 2020
First Online: 3 September 2020