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