Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels - Concepedia

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Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels

110

Citations

19

References

2006

Year

Dristi Khondkar, Richard F. Tester, Nick Hudson, John Karkalas, Jim Morrow

Food Hydrocolloids

Food ChemistryRheological BehaviourBiopolymer GelBiomanufacturingFood PhysicCross-linked Gelatinised WaxyPolysaccharideFood EngineeringPectin GelsBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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