Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety 'Boramchan'.

Name: Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety 'Boramchan'.
Author: Yoo, Sang-Hun

Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety 'Boramchan'. — المؤلف: Yoo, Sang-Hun — Preventive nutrition and food science Sep 2018

المؤلف: Yoo, Sang-Hun
النشر: Preventive nutrition and food science Sep 2018
الوصف: 254-259 p.