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pro vyhledávání: '"Wioletta Blaszchak"'
Autor:
Wioletta Blaszchak, Vladimir P. Yuryev, Viktor G. Vasil'ev, Vladimir I. Lozinsky, Michael V. Motyakin, Liliya G. Damshkaln, Józef Fornal, Luybov A. Wasserman
Publikováno v:
Starch - Stärke. 61:377-388
The influence of gums (guar and xanthan) and gluten additives on the physicochemical properties and structural features of wheat starch gels (8%, w/w) subjected to cryogenic treatment at various temperatures (―9°C, ―20°C, ―40°C) was studied.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb3fc5b882a05085a8cc4c10524f456d
https://doi.org/10.1002/star.200800116
https://doi.org/10.1002/star.200800116
