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Effect of food components on physical properties of starch. Part 3. Effect of food fat and oil on starch gel strength.

  • OJIMA T
Journal of the Japanese Society of Starch Science (1986) 33(3) 177-182
DOI: 10.5458/jag1972.33.177
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OJIMA, T. (1986). Effect of food components on physical properties of starch. Part 3. Effect of food fat and oil on starch gel strength. Journal of the Japanese Society of Starch Science, 33(3), 177–182. https://doi.org/10.5458/jag1972.33.177

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