Crystalline particles formed in slowly-cooled cornstarch dispersions prepared by steam jet cooking. The effect of starch concentration, added oil and rate of cooling
George F. Fanta, Frederick C. Felker, Randal L. Shogren, Jeffrey A. Byars, John H. SalchVolume:
61
Year:
2005
Language:
english
Pages:
9
DOI:
10.1016/j.carbpol.2005.05.013
File:
PDF, 537 KB
english, 2005