Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils (2018)

First Author: Diaz-Calderon P
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Publication URI: https://reader.elsevier.com/reader/sd/4391149B438FAAD3E86F7762C00E1FB2E400F3CC0D680E1AF873930F8D32435E68619410CEA09EE322F6600B0C23DC3A

Type: Journal Article/Review

Volume: 80

Parent Publication: Food Hydrocolloids