Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch

S. Simsek, M. Ovando-Martínez, K. Whitney, L.A. Bello-Pérez

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Cite this

@article{0f13037ad3c9433d81af875bbf078354,

title = "Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch",

author = "S. Simsek and M. Ovando-Mart{\'i}nez and K. Whitney and L.A. Bello-P{\'e}rez",

year = "2012",

doi = "10.1016/j.foodchem.2012.03.078",

language = "Indefinido/desconocido",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Effect of acetylation, oxidation and annealing on physicochemical properties of bean starch

AU - Simsek, S.

AU - Ovando-Martínez, M.

AU - Whitney, K.

AU - Bello-Pérez, L.A.

PY - 2012

Y1 - 2012

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-84861579702&partnerID=MN8TOARS

U2 - 10.1016/j.foodchem.2012.03.078

DO - 10.1016/j.foodchem.2012.03.078

M3 - Artículo

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -