Understanding the native and hydrothermally modified elephant foot yam 
(Amorphophallus paeoniifolius) starch system: A multivariate approach

Barua, Sreejani; Khuntia, Anjali; Srivastav, Prem Prakash; Vilgis, Thomas A.

doi:10.1016/j.lwt.2021.111958

Local TagsRelease HistoryDetailsSummary

Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach

Barua, S., Khuntia, A., Srivastav, P. P., & Vilgis, T. A. (2021). Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology, 150: 111958. doi:10.1016/j.lwt.2021.111958.

Item is Released

show all hide all

Basic

show hide

Item Permalink: https://hdl.handle.net/21.11116/0000-0009-10A0-F Version Permalink: https://hdl.handle.net/21.11116/0000-0009-10A1-E

Genre: Journal Article

Files

show Files

Locators

show

Creators

show

hide

Creators:
Barua, Sreejani^{1, 2}, Author
Khuntia, Anjali², Author
Srivastav, Prem Prakash², Author
Vilgis, Thomas A.¹, Author

Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287
2IIT Kharagpur, Dept Agr & Food Engn, Kharagpur, W Bengal, India, ou_persistent22

Content

show

Details

show

hide

Language(s): eng - English

Dates: Published Online: 2021-10

Publication Status: Published online

Pages: -

Publishing info: -

Table of Contents: -

Rev. Type: -

Identifiers: DOI: 10.1016/j.lwt.2021.111958

Degree: -

Event

show

Legal Case

show

Project information

show

Source 1

show

hide

Title: LWT - Food Science and Technology

Other : formerly: Lebensmittel-Wissenschaft und -Technologie

Source Genre: Journal

Creator(s):

Affiliations:

Publ. Info: Amsterdam : Elsevier

Pages: - Volume / Issue: 150 Sequence Number: 111958 Start / End Page: - Identifier: Other: 0023-6438
Other: 1096-1127
CoNE: https://pure.mpg.de/cone/journals/resource/0023-6438