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Dissertation/ Thesis
Authors: Silverio, José
Subject Terms: Food Engineering, surfactants, lipids, degree of polymerization (DP), isothermal microcalorimetry, differential scanning calorimetry (DSC), crystallinity, amylose, amylopectin, gelatinization, starch, retrogradation, temperature cycling, PCA, Food and drink technology, Livsmedelsteknik
Relation: https://lup.lub.lu.se/record/29751; other:ISRN: LUTKDH/TKL0-1032/1-106
Availability: https://lup.lub.lu.se/record/29751