Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range

✍ Scribed by Heyman, Bart; Depypere, Frédéric; Van der Meeren, Paul; Dewettinck, Koen

• Book ID: 122581579
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 664 KB
• Volume: 96
• Category: Article
• ISSN: 0144-8617
• DOI: 10.1016/j.carbpol.2012.10.076