Influence of heating time and pressure treatment of potato starch on the generation of radicals: EPR studies,
2012,
Aldona Krupska ,
Andrzej Więckowski ,
Lucyna Słomińska ,
Leszek Jarosławski ,
Roman Zielonka ,
Carbohydrate Polymers, Vol. 89, no 1, 54--60, ISSN: 0144-8617,
bibliogr.
wykr.
summ.
Słowa kluczowe: Heating time, Potato starch, Pressure treatment, Radicals
Kod: CZR-JCR
BibTeX
(pkt. 40)
DOI: 10.1016/j.carbpol.2012.02.037