Rheology and microstructure of cross-linked waxy maize...

Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions

H. Vu Dang, C. Loisel, A. Desrumaux, J.L. Doublier
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Volume:
23
Year:
2009
Language:
english
Pages:
9
DOI:
10.1016/j.foodhyd.2009.01.004
File:
PDF, 799 KB
english, 2009
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