Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various Starches
- 1 January 1973
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 25 (1) , 22-27
- https://doi.org/10.1002/star.19730250105
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Amylose Complexing Effect of Food Grade EmulsifiersStarch ‐ Stärke, 1971