Your browser doesn't support javascript.
loading
Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments.
Wang, Siyu; Hu, Xiaopei; Wang, Zhu; Bao, Qiqi; Zhou, Bo; Li, Tuoping; Li, Suhong.
Affiliation
  • Wang S; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
  • Hu X; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
  • Wang Z; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
  • Bao Q; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
  • Zhou B; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
  • Li T; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
  • Li S; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic address: 15840544218@126.com.
Ultrason Sonochem ; 64: 105054, 2020 Jun.
Article in En | MEDLINE | ID: mdl-32173184
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Database: MEDLINE Main subject: Starch / Solanum tuberosum / Hydrophobic and Hydrophilic Interactions / Ultrasonic Waves / Freezing Language: En Journal: Ultrason Sonochem Year: 2020 Type: Article Affiliation country: China
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Database: MEDLINE Main subject: Starch / Solanum tuberosum / Hydrophobic and Hydrophilic Interactions / Ultrasonic Waves / Freezing Language: En Journal: Ultrason Sonochem Year: 2020 Type: Article Affiliation country: China