Statistics
Publications
3
Citations
309
H-Index
3
Active since
2000
Affiliations
Baltasar Valles Pamies is an author at University of Nottingham specializing in starch chemistry, food science, and food rheology.
Publications per year
2000–2005
3
3
Viscosity and flavour perception: Why is starch different from hydrocolloids?
Anders Ferry, Joanne Hort, John R. Mitchell et al. · Food Hydrocolloids · 2005 · 132 citations
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