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About this Materials Science article
Comparative Study of Thermo-mechanical, Rheological, and Structural Properties of Gluten-free Model Doughs from High Hydrostatic Pressure Treated Maize, Potato, and Sweet Potato Starches by Rahman, Md. Hafizur (author);Zhang, Miao (author);Sun, Hong-Nan (author);Mu, Tai-Hua (author) is a Materials Science article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Materials Science.
- Author
- Rahman, Md. Hafizur (author);Zhang, Miao (author);Sun, Hong-Nan (author);Mu, Tai-Hua (author)
- Publisher
- Elsevier BV
- Published
- 2022
- Field
- Materials Science (Physical Sciences)