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December 31, 2017International Journal of Food PropertiesOpen Access

Textural and rheological properties of potato starch as affected by amino acids

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WWWei WangShanghai Municipal Center For Disease Control PreventionWCWenting ChenKunming University of Science and TechnologyHYHong YangShihezi University

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Wang et al. (2017) studied this question.

synapsesocial.com/papers/6a97b8a32855ae6cf374cb78https://doi.org/10.1080/10942912.2017.1396475
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