The effect of sodium dodecylsulfate on gelatinization and gelation properties of wheat and potato starches
- 30 April 1998
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 12 (2), 151-158
- https://doi.org/10.1016/s0268-005x(98)00010-1
Abstract
No abstract availableKeywords
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