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Journal description
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Details for article 40 of 56 found articles
| Title: |
Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range |
| Author: |
Heyman, Bart Van Bockstaele, Filip Van de Walle, Davy Dewettinck, Koen |
| Appeared in: |
Food research international |
| Paging: | Volume 55 (2014) nr. C pages 10 p. |
| Year: |
2014 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 40 of 56 found articles
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