Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories - data

Name: Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories - data
Creator: The University of Nottingham
Published: 2022-07-05T09:00:14+08:00

DataCite Commons2024-11-29 更新2025-04-17 收录

淀粉改性

食品物理化学特性

数据链接：

https://rdmc.nottingham.ac.uk/handle/internal/9545 数据链接链接失效反馈

官方服务：

资源简介：

Data collected for and presented in the research paper titled "Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories".

提供机构：

The University of Nottingham

创建时间：

2022-07-05