Published in
Elsevier, Food Hydrocolloids, (69), p. 185-192, 2017
DOI: 10.1016/j.foodhyd.2017.02.004
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The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation
Journal article published in 2017 by
Xiaohong Lan,
Xingxun Liu 
,
Ying Yang,
Jinhong Wu,
Zhengwu Wang
,
Ying Yang,
Jinhong Wu,
Zhengwu Wang
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