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Microstructure and color of starch–gum films: Effect of gum deacetylation and additives. Part 2

✍ Scribed by P. Veiga-Santos; C.K. Suzuki; M.P. Cereda; A.R.P. Scamparini

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Mechanical properties, hydrophilicity an

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Effect of Manufacturing Process and Xant

✍ Cristina P. B. Melo; Maria V. E. Grossmann; Fábio Yamashita; Elza Y. Youssef; Lu 📂 Article 📅 2011 🏛 Springer US 🌐 English ⚖ 565 KB

STABILITY of FROZEN STARCH PASTES: EFFEC

✍ CRISTINA FERRERO; MIRIAM NORA MARTINO; NOEMI ELISABET ZARITZKY 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 949 KB

Effect of salt addition on gelatinizatio

✍ Gil, Bumjoo; Yoo, Byoungseung 📂 Article 📅 2014 🏛 John Wiley and Sons 🌐 English ⚖ 321 KB

Effect of Crude Malva Nut Gum and Phosph

✍ Barbut, S.; Somboonpanyakul, P. 📂 Article 📅 2007 🏛 Poultry Science Association 🌐 English ⚖ 776 KB

Rheological Behaviour of Instant Hot Cho

✍ Mahmut Dogan; Omer Said Toker; Meryem Goksel 📂 Article 📅 2011 🏛 Springer US 🌐 English ⚖ 252 KB