مقالة · مجلة · 2015

Effect of varying degrees of succinylation on the functional and morphological properties of starch from acha (Digitaria exilis Kippis Stapf)

Gibson Lucky Arueya, Towoba Monsurat Oyewale

Food Chemistry

• وصول مغلق

انتقل إلى الناشر10.1016/j.foodchem.2015.01.019