Effects of polyhydroxy compounds on the properties of starch-protein composites modified by high-pressure processing
Suwanna Ma Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand Robert G. Brannan School of Applied Health Science and Wellness, Ohio University, Athens, United States Wilailuk Chaiyasit Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand DOI: https://doi.org/10.14456/apst.2024.80 Keywords: High-pressure […]
