Gums tuning the rheological properties of modified maize...

Food Hydrocolloids 2014 / 08 Vol. 39

Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan

Heyman, Bart, De Vos, Winnok H., Van der Meeren, Paul, Dewettinck, Koen
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Volume:
39
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.12.024
Date:
August, 2014
File:
PDF, 1.31 MB
english, 2014
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