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Physicochemical, structural and functional properties of native and irradiated starch: a review
The world population has crossed seven billion and such a huge population has increased the pressure and considerably affects our ability to feed ourselves. It has now emerged as a new challenge for policy makers, food scientists and other associated people to make food available to everyone. To ach...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400748/ https://ncbi.nlm.nih.gov/pubmed/30906009 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3530-2 |
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