Temperature influences on network formation of low DE maltodextrin gels. (2019)

First Author: Kanyuck KM
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.carbpol.2019.04.039

PubMed Identifier: 31221318

Publication URI: http://europepmc.org/abstract/MED/31221318

Type: Journal Article/Review

Volume: 218

Parent Publication: Carbohydrate polymers

ISSN: 0144-8617