Neutral hydrocolloids promote shear-induced elasticity and...

Food Hydrocolloids 2020 / 10 Vol. 107

Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch

Fang, Fang, Luo, Xuan, BeMiller, James N., Schaffter, Samuel, Hayes, Anna M.R., Woodbury, Travest J., Hamaker, Bruce R., Campanella, Osvaldo H.
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Volume:
107
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.105923
Date:
October, 2020
File:
PDF, 3.07 MB
2020
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