Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices
- Fang, F.
- Martinez, M.M.
- Campanella, O.H.
- Hamaker, B.R.
Journal:
Carbohydrate Polymers
ISSN: 0144-8617
Year of publication: 2020
Volume: 232
Type: Article