Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality
Crossref DOI link: https://doi.org/10.1007/s13197-015-1984-z
Published Online: 2015-08-29
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sahnoun, Mouna
Ismail, Nouha
Kammoun, Radhouane
Text and Data Mining valid from 2015-08-29
