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Effect of high pressure on binding aroma compounds by maize starches with different amylose content

Author:
Błaszczak, W., Misharina, T.A., Yuryev, V.P., Fornal, J.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1841-1848
ISSN:
0023-6438
Subject:
high pressure treatment, binding properties, odor compounds, corn starch, amylose, food analysis, food composition, sorption, guaiacol
Agid:
2801310