SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION.

Autor: BAGLEY, E. B., CHRISTIANSON, D. D.
Zdroj: Journal of Texture Studies; Mar1982, Vol. 13 Issue 1, p115-126, 12p
Databáze: Complementary Index
Externí odkaz: