A Rheological Study of Wheat Starch-Water-Soluble Pentosan Mixtures Under Hydrothermal Gelling Conditions

AuthID
 P-000-MJ8
3
Author(s)
Gama, AC
·
Tipo de Documento
Article
Year published
2002
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 67, Número: 9, Páginas: 3372-3380 (9)
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Publication Identifiers
SCOPUS: 2-s2.0-0036868061
Wos: WOS:000179980000028
Source Identifiers
ISSN: 0022-1147
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