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Journal description
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Details for article 52 of 73 found articles
| Title: |
Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment |
| Author: |
Zhang, Chen Wan, Ke-Xing Lim, Seung-Taik Zhang, Chang-Quan Wang, Shi-Yi Liu, Qiao-Quan Qian, Jian-Ya |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 121 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 52 of 73 found articles
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