Adsorption-isotherm and Effect of Gum Blends on Viscosity and Microstructure of Oat Gum (β-D-Glucan)

✍ Scribed by I.A. NNANNA; N.L. DAWKINS

• Book ID: 108821119
• Publisher: Institute of Food Technologists
• Year: 1996
• Tongue: English
• Weight: 444 KB
• Volume: 61
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1996.tb14740.x