Gel formation in mixtures of hydrophobically modified...

Carbohydrate Polymers 2005 Vol. 59; Iss. 3

Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch

Fernando E. Ortega-Ojeda, Helena Larsson, Ann-Charlotte Eliasson
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Volume:
59
Year:
2005
Language:
english
Pages:
15
DOI:
10.1016/j.carbpol.2004.10.011
File:
PDF, 850 KB
english, 2005
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