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Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate
- Zhi Yang,
- Peter Swedlund,
- Qinfen Gu,
- Yacine Hemar,
- Sahraoui Chaieb
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- Published: May 24, 2016
- https://doi.org/10.1371/journal.pone.0156061