Micro-heterogeneity and micro-rheological properties of...

Food Chemistry 2007 Vol. 103; Iss. 4

Micro-heterogeneity and micro-rheological properties of high-viscosity oat β-glucan solutions

Jingyuan Xu, Tungsun Chang, George E. Inglett, Sanghoon Kim, Yiider Tseng, Denis Wirtz
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Volume:
103
Year:
2007
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2006.10.024
File:
PDF, 429 KB
english, 2007
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