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.
Aldizkaria:
Carbohydrate Polymers
ISSN: 0144-8617
Argitalpen urtea: 2020
Alea: 232
Mota: Artikulua