Maltodextrins produced from chemically modified starches as...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 07 Vol. 80

Maltodextrins produced from chemically modified starches as agents affecting stability and rheological properties of albumin foam

Pycia, Karolina, Gałkowska, Dorota, Juszczak, Lesław
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
80
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.03.002
Date:
July, 2017
File:
PDF, 468 KB
english, 2017
Conversion to is in progress
Conversion to is failed