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Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

Tárrega A.; Vélez-Ruiz J.F.; Costell E.
URI: http://repositorio.udlap.mx/xmlui/handle/123456789/7142
Date: 2005

Abstract:

https://www.scopus.com/inward/record.uri?eid=2-s2.0-20444473179&doi=10.1016%2fj.foodres.2005.03.002&partnerID=40&md5=ebc2992f228dd7f3378077d1e296942a

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