Influence of pentosans on texture of starch gels during storage, and effects after enzyme treatment - Concepedia

Concepedia

Publication | Closed Access

Influence of pentosans on texture of starch gels during storage, and effects after enzyme treatment

10

Citations

7

References

2003

Year

A. Devesa, M. A. Martínez-Anaya

European Food Research and Technology

Food ChemistryBiopolymer GelEngineeringEdible PackagingBiochemistryEnzyme TreatmentStarch GelsBiotechnologyFood EngineeringFood ProcessingBiomolecular EngineeringHealth Sciences

References

	Year	Citations

Page 1