Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin

Anil Gunaratne, Somathilaka Ranaweera, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

118 Scopus citations

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Engineering & Materials Science

Chemical Compounds