Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch
Crossref DOI link: https://doi.org/10.1007/s13197-016-2414-6
Published Online: 2016-11-29
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chen, Tao
Fang, Sheng
Zuo, Xiaobo
Liu, Yanmei
Funding for this research was provided by:
Food Science and Engineering–the most important discipline of Zhejiang province (JYTSP20141092)
License valid from 2016-11-01