دورية أكاديمية
Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility
| العنوان: | Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility |
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| المؤلفون: | Oliveira, Ludmilla de CarvalhoAff1, IDs1319702406014z_cor1, Gouseti, OuraniaAff2, Aff6, Macnaughtan, Bill, Clerici, Maria Teresa Pedrosa Silva, Sampaio, Ulliana, Bakalis, SerafimAff2, Aff6, Muttakin, SyahrizalAff4, Aff5, Cristianini, Marcelo |
| المصدر: | Journal of Food Science and Technology. :1-13 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 00221155 09758402 |
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| DOI: | 10.1007/s13197-024-06014-z |