The Wettability and Surface Free Energy of Acorn Starch Gels Isolated by Alkaline and Enzymatic Methods

AuthID
 P-00P-ABY
4
Author(s)
1
Editor(es)
Straumite, E
Tipo de Documento
Proceedings Paper
Year published
2014
Publicado
in 9TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY - FOOD FOR CONSUMER WELL-BEING: FOODBALT 2014 in FoodBalt, ISSN: 2255-9809
Páginas: 280-283 (4)
Conference
9Th Baltic Conference on Food Science and Technology - Food for Consumer Well-Being, (Foodblatt 2014), Date: MAY 08-09, 2014, Location: Latvia Univ Agr, Jelgava, LATVIA, Patrocinadores: Latvia Univ Agr, Fac Food Technol, Host: Latvia Univ Agr
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Publication Identifiers
Wos: WOS:000368384800055
Source Identifiers
ISSN: 2255-9809
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