Effect of high-pressure homogenization on the structure and thermal properties of maize starch

B. Wang, D. Li, L.-j. Wang, Y.L. Chiu, X.D. Chen, Z.-h. Mao

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@article{96cc8ff81bd8440abf094566978413f3,

title = "Effect of high-pressure homogenization on the structure and thermal properties of maize starch",

author = "B. Wang and D. Li and L.-j. Wang and Y.L. Chiu and X.D. Chen and Z.-h. Mao",

year = "2008",

doi = "10.1016/j.jfoodeng.2007.12.027",

language = "English",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of high-pressure homogenization on the structure and thermal properties of maize starch

AU - Wang, B.

AU - Li, D.

AU - Wang, L.-j.

AU - Chiu, Y.L.

AU - Chen, X.D.

AU - Mao, Z.-h.

PY - 2008

Y1 - 2008

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-40249094393&partnerID=MN8TOARS

U2 - 10.1016/j.jfoodeng.2007.12.027

DO - 10.1016/j.jfoodeng.2007.12.027

M3 - Article

SN - 0260-8774

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -