Effects of salts on the freeze–thaw stability, gel strength and rheological properties of potato starch
Crossref DOI link: https://doi.org/10.1007/s13197-016-2350-5
Published Online: 2016-10-01
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wang, Wei
Zhou, Hongxian
Yang, Hong
Cui, Min
Funding for this research was provided by:
the Fundamental Research Funds for the Central Universities (Project 2013PY096)
the Ministry of Scientific and Technology, China (Grant No. 2012BAD28B06)
License valid from 2016-09-01