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

First Author: Díaz-Calderón P

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.foodhyd.2018.02.023

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2018.02.023

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids

ISSN: 0268-005X