The effect of ozonation of dry and moist corn and potato starches with different amylose contents on their structural and functional properties
Magdalena Kurdziel, Sławomir Pietrzyk, Maria Łabanowska, Paulina Pająk, Karolina Królikowska
Topics & Concepts
AmyloseChemistryFood sciencePotato starchAgronomyStarchBiologyFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry