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Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls.
Zhang, Nian-Nian; Yang, Sha; Kuang, Yu-Yu; Shan, Chang-Song; Lu, Qin-Qin; Chen, Zhi-Gang.
Afiliación
  • Zhang NN; Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Yang S; Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Kuang YY; Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Shan CS; Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Lu QQ; Jiangsu Marine Fisheries Res Inst, Nantong 226007, Jiangsu, PR China.
  • Chen ZG; Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: zgchen@njau.edu.cn.
Int J Biol Macromol ; 206: 222-231, 2022 May 01.
Article en En | MEDLINE | ID: mdl-35231533
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Manihot Idioma: En Revista: Int J Biol Macromol Año: 2022 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Manihot Idioma: En Revista: Int J Biol Macromol Año: 2022 Tipo del documento: Article Pais de publicación: Países Bajos