Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content
Authors:
- Anna DoboszADAnna Dobosz
- Marek SikoraMSMarek Sikora
- Magdalena KrystyjanMKMagdalena Krystyjan
- Radosław LachRLRadosław Lach
- Barbara BorczakBBBarbara Borczak
- 1 May 2020
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 102
Abstract
No abstract availableKeywords
Funding Information
- Narodowe Centrum Nauki
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