Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics

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作者：
Ulbrich, Marco [1 ]
Flöter, Eckhard [1 ]
机构：
[1] Chair of Food Process Engineering, Department of Food Technology and Food Chemistry, Technische Universität Berlin, Office GG2, Seestraße 13, Berlin,D-13353, Germany
来源：
Starch/Staerke | 2021年 / 73卷 / 1-2期
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