Changes of starch during thermal processing of foods: Current status and future directions

@article{Liu2021ChangesOS,
  title={Changes of starch during thermal processing of foods: Current status and future directions},
  author={Xia Liu and Shiqing Huang and Chen Chao and Jinglin Yu and Les Copeland and Shujun Wang},
  journal={Trends in Food Science \& Technology},
  year={2021}
}
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References

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This chapter presents a brief overview of key discoveries that led to our current knowledge of starch. Due to the variability of natural starch, and the significance of this biopolymer to humans in
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