✦ LIBER ✦

Gellan gum/cassava starch mixtures in water systems and in milk systems

✍ Scribed by Rafael Coronato; Eliza A. R. Biasutti; Carlos W. P. Carvalho; Maria V. E. Grossmann

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Water structure in gellan gum-water syst

✍ S. Mashimo; N. Shinyashiki; Y. Matsumura 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 386 KB

Physicochemical and rheological properti

✍ M.G. Sosa-Herrera; C.L.A. Berli; L.P. Martínez-Padilla 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 309 KB

Swelling and Enzymatic Hydrolysis of Sta

✍ R.F. Tester; M.D. Sommerville 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 136 KB

Dynamic rheology of structural developme

✍ Lih-Shiuh Lai; Chih-Lun Liao 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 169 KB

Low temperature exotherm in starch/water

✍ Yoon Tae Kwak; William T. Winter 📂 Article 📅 1988 🏛 John Wiley and Sons 🌐 English ⚖ 331 KB

Understanding high pressure-induced chan

✍ Katleen J.R. Vallons; Elke K. Arendt 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 903 KB