Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
Fernanda H. Weber, Maria Teresa P. S. Clerici, Fernanda P. Collares-Queiroz, Yoon K. ChangVolume:
61
Year:
2009
Language:
english
Pages:
7
DOI:
10.1002/star.200700655
File:
PDF, 267 KB
english, 2009