Publication
Title
Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch
Author
Abstract
Language
English
Source (journal)
Food hydrocolloids. - Oxford
Publication
Oxford : 2014
ISSN
0268-005X
Volume/pages
35(2014), p. 546-556
ISI
000326270000063
Full text (Publisher's DOI)
Full text (publisher's version - intranet only)
UAntwerpen
Faculty/Department
Research group
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 11.12.2013
Last edited 29.07.2018