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- W2354573300 abstract "Using cassava starch and waxy maize starch as material,cross-linking hydroxypropyl starch were prepared for higher stability.The application of starch before and after modification in oyster sauce was studied.The results showed that the starch without modification can not get good product while the cross-linking hydroxypropyl cassava and waxy maize starch can provide oyster sauce with better stability,viscosity and sense." @default.
- W2354573300 created "2016-06-24" @default.
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- W2354573300 date "2009-01-01" @default.
- W2354573300 modified "2023-09-23" @default.
- W2354573300 title "Application of cross-linking hydroxypropyl starch in oyster sauce" @default.
- W2354573300 hasPublicationYear "2009" @default.
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