Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology

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Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology | Jingshui Xu, Haiying Yang, Chaoyi Zhang, Chuyi Liu Agricultural Journals

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ژورنال

عنوان ژورنال: Czech Journal of Food Sciences

سال: 2022

ISSN: ['1805-9317', '1212-1800']

DOI: https://doi.org/10.17221/22/2021-cjfs