Gel formation in mixtures of amylose and high amylopectin potato starch

  1. Ortega-Ojeda, F.E.
  2. Larsson, H.
  3. Eliasson, A.-C.
Revue:
Carbohydrate Polymers

ISSN: 0144-8617

Année de publication: 2004

Volumen: 57

Número: 1

Pages: 55-66

Type: Article

DOI: 10.1016/J.CARBPOL.2004.03.024 GOOGLE SCHOLAR
La source de données: Scopus