Texture of Jet Cooked, High Amylose Corn Starch-Sucrose Gels

✍ Scribed by Richard H. Edwards; Jose De J. Berrios; Albert P. Mossman; Gary R. Takeoka; Delilah F. Wood; Bruce E. Mackey

• Book ID: 115610303
• Publisher: Elsevier Science
• Year: 1998
• Tongue: English
• Weight: 185 KB
• Volume: 31
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1006/fstl.1998.0398