Open AccessEffect of Ohmic Heating at Subgelatinization Temperatures on Thermal-property of Potato Starch
Author(s) -
Yun-Hwan Cha
Publication year - 2012
Publication title -
the korean journal of food and nutrition
Language(s) - English
Resource type - Journals
eISSN - 2287-4992
pISSN - 1225-4339
DOI - 10.9799/ksfan.2012.25.4.1068
Subject(s) - joule heating , materials science , thermal , ohmic contact , starch , property (philosophy) , potato starch , food science , composite material , chemistry , thermodynamics , physics , philosophy , epistemology , layer (electronics)
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom