Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barely starch

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Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Zahra Malekpour, Mohammad Hojatoleslamy, Hooman Molavi, Javad Keramat, Amirpouya Ghandehari Yazdi, Mohammad Ali Shariati
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: HACCP Consulting 2016-05-01
Cyfres:Potravinarstvo
Pynciau:
Barely
starch
modification
cross-linking
physiochemical properties
Mynediad Ar-lein:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/627
Tagiau: Ychwanegu Tag
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