검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature Moreira R, Chenlo F, Torres MD, Glazer J Journal of Food Engineering, 112(1-2), 94, 2012 |
| 2 |
A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels Wang L, Yin Z, Wu J, Sun Z, Xie B Journal of Food Engineering, 88(2), 186, 2008 |
| 3 |
Enzymatic inhibition and thermal inactivation in the hydrolysis of chestnut puree with an amylases mixture Lopez C, Torrado A, Fucinos P, Guerra NP, Pastrana L Enzyme and Microbial Technology, 39(2), 252, 2006 |