the texture of the food product and it also lowers the digestibility of the product. the proper starches must be employed for the different food products to minimize these problems. certain starches are good film formers and can be used in coatings or as film barriers for protection of the food from oil...
organic-chemistry food-chemistry taste modified mins ago martin - マーチン ♦ . k vote answers views why are switter-ions difficult to detect by hplc-ms alt. sfc-ms?...