Influence of Amylopectin Structure and Amylose Content on the Gelling Properties of Five Cultivars of Cassava Starches.

Influence of Amylopectin Structure and Amylose Content on the Gelling Properties of Five Cultivars of Cassava Starches.

Professor    7052    tchuang@mail.npust.edu.tw
Year2005
Author邱亞伯, Yung H. Chang, Wen C. Ko, Klanaroth Sriroth, 黃卓治*
Author count5
Created date2019-02-19
Author order第四(以上)作者
Corresponding author
Publication year2005
Publication month4
Journal nameJ. Agric. & Food Chem.
Publication area中華民國
Volume53
Issue7
Start page2717
End page2725
Publication type
Review system
LanguageForeign Language
Attached project