Effects of L-ascorbic acid and L-cysteine on the physicochemical characteristics of wheat starch

M Majzoobi, M Radi, A Farahnaky, J Jamalian, T Tongdang

Research output: Book chapter/Published conference paperOther chapter contribution

Original languageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 15
Pages61-68
Number of pages8
Publication statusPublished - 2009

Cite this

Majzoobi, M., Radi, M., Farahnaky, A., Jamalian, J., & Tongdang, T. (2009). Effects of L-ascorbic acid and L-cysteine on the physicochemical characteristics of wheat starch. In Gums and Stabilisers for the Food Industry 15 (pp. 61-68)