Influence of amylopectin structure and amylose content on the gelling properties of 5 cultivars of cassava starches.
Professor
886-8-7703202 #6434 (O); 5190 (Lab-IC103-104)
alcharles@mail.npust.edu.tw
| Year | 2005 |
| Author | 邱亞伯* |
| Author count | 1 |
| Created date | 2019-02-19 |
| Author order | 第一作者 |
| Corresponding author | 是 |
| Publication year | 2005 |
| Publication month | 2 |
| Journal name | Journal of Food Agriculture and Chemistry |
| Journal sponsor | America Chemical Society |
| Publication area | 中華民國 |
| Volume | 53 |
| Issue | 7 |
| Start page | 2717 |
| End page | 2725 |
| Publication type | |
| Review system | 否 |
| Language | Foreign Language |
| Attached project | 無 |