Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate
Table 1
Chemical composition (w/w, %) of the maize starches used.
Click through the PLOS taxonomy to find articles in your field.
For more information about PLOS Subject Areas, click here.
Chemical composition (w/w, %) of the maize starches used.