The effect of ball milling treatment on structure and porosity of maize starch granule

Innovative Food Science & Emerging Technologies - Tập 12 Số 4 - Trang 586-593 - 2011
Tian Yi Liu1, Ying Ma1, Songmin Yu1, John Shi2, Sophia Jun Xue2
1School of Food Science and Engineering, Harbin Institute of Technology, 73, Huanghe Road, Harbin, Heilongjiang 150090, PR China
2Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9

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