PubAg

Main content area

Rheology-structure properties of waxy maize starch-gellan mixtures

Author:
Rodríguez-Hernández, A.I., Durand, S., Garnier, C., Tecante, A., Doublier, J.L.
Source:
Food hydrocolloids 2006 v.20 no.8 pp. 1223-1230
ISSN:
0268-005X
Subject:
rheological properties, corn starch, waxy corn, hydrocolloids, mixtures, alginates, gels, gelling properties, food processing quality
Agid:
2901206