Influence of thermo-mechanical treatment and skim milk...

Journal of Food Engineering 2015 / 04 Vol. 150

Influence of thermo-mechanical treatment and skim milk components on the swelling behavior and rheological properties of starch suspensions

Matignon, A., Neveu, A., Ducept, F., Chantoiseau, E., Barey, P., Mauduit, S., Michon, C.
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Volume:
150
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2014.11.001
Date:
April, 2015
File:
PDF, 817 KB
english, 2015
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