Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch - Concepedia

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Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch

55

Citations

43

References

2004

Year

Fernando E. Ortega‐Ojeda, Helena Elding Larsson, Ann‐Charlotte Eliasson

Carbohydrate Polymers

Food ChemistryFood ColloidMixed BiopolymersBiomanufacturingEngineeringBiotechnologyPolysaccharideGel FormationBiomolecular Engineering

References

	Year	Citations

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