Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions. [electronic resource]
Producer: 20140516Description: 1438-48 p. digitalISSN:- 1879-1344
- Alginates -- chemistry
- Amylopectin -- chemistry
- Amylose -- chemistry
- Carboxymethylcellulose Sodium -- chemistry
- Carrageenan -- chemistry
- Colloids
- Food Technology
- Galactans -- chemistry
- Glucuronic Acid -- chemistry
- Hexuronic Acids -- chemistry
- Hypromellose Derivatives
- Mannans -- chemistry
- Methylcellulose -- analogs & derivatives
- Plant Gums -- chemistry
- Polysaccharides, Bacterial -- chemistry
- Rheology
- Starch -- chemistry
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Publication Type: Journal Article
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