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Influence of pH and ionic strength on the viscoelastic properties of starch gels — A comparison of potato and cassava starches

✍ Scribed by P. Muhrbeck; A.-C. Eliasson

Publisher: Elsevier Science
Year: 1987
Tongue: English
Weight: 425 KB
Volume: 7
Category: Article
ISSN: 0144-8617
DOI: 10.1016/0144-8617(87)90065-8

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