-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Responsible Editor: Food Science
In recent years, physical modification of starch and starch-based foods to improve their functional properties has received more and more attention
The above research was supported by the Henan Provincial University Science and Technology Innovation Talent Support Program (20HASTIT037), the Henan Provincial Young Talent Support Project (2020HYTP046), and the Henan Provincial College Young Backbone Teacher Training Program (2018GGJS093)
Original link:
https://doi.
https://doi.
https://doi.
https://doi.
This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only.
This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of
the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed
description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content
will be removed immediately.