| 000 | 00986 a2200301 4500 | ||
|---|---|---|---|
| 005 | 20250517210858.0 | ||
| 264 | 0 | _c20180910 | |
| 008 | 201809s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2018.03.004 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGuo, Ke | |
| 245 | 0 | 0 |
_aComparison of structural and functional properties of starches from five fruit kernels. _h[electronic resource] |
| 260 |
_bFood chemistry _cAug 2018 |
||
| 300 |
_a75-82 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article | ||
| 650 | 0 | 4 |
_aFruit _xchemistry |
| 650 | 0 | 4 | _aHydrolysis |
| 650 | 0 | 4 |
_aStarch _xchemistry |
| 650 | 0 | 4 | _aThermodynamics |
| 650 | 0 | 4 | _aViscosity |
| 700 | 1 | _aLin, Lingshang | |
| 700 | 1 | _aFan, Xiaoxu | |
| 700 | 1 | _aZhang, Long | |
| 700 | 1 | _aWei, Cunxu | |
| 773 | 0 |
_tFood chemistry _gvol. 257 _gp. 75-82 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2018.03.004 _zAvailable from publisher's website |
| 999 |
_c28254932 _d28254932 |
||