Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range

✍ Scribed by Heyman, Bart; Van Bockstaele, Filip; Van de Walle, Davy; Dewettinck, Koen

• Book ID: 123304278
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 995 KB
• Volume: 55
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.11.014