The interactions between hydroxypropylcellulose and starch during gelatinization
- 1 September 1993
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 7 (3) , 181-193
- https://doi.org/10.1016/s0268-005x(09)80171-9
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The effect of various hydrocolloids on some physical properties of extruded corn gritsInternational Journal of Food Science & Technology, 1988
- Biomolecular structures of naturally occurring carbohydrate polymersInternational Journal of Biological Macromolecules, 1986
- Ordered Phase Formation in Concentrated Hydroxpropylcellulose SolutionsMacromolecules, 1980
- The surface tension of aqueous hydroxypropyl cellulose solutionsJournal of Colloid and Interface Science, 1978