The effect of pH and NaCl content on starch gel ageing. A study by differential scanning calorimetry and rheology
- 1 September 1989
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 10 (2) , 123-138
- https://doi.org/10.1016/s0733-5210(89)80041-4
Abstract
No abstract availableKeywords
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