Rheology and Structure of Amylopectin Potato Starch Dispersions without and with Emulsifier Addition

被引：0
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作者：
Nuessli, Jeannette
Handschin, Stephan
Conde-Petit, Beatrice
Escher, Felix
机构：
[1] Inst. Natl. de la Rech. Agronomique, Lab. de Physchim. des Macromolec., F-44316 Nantes Cedex 3, France
[2] Institute of Food Science, Swiss Fed. Institute of Technology, CH-8092 Zurich, Switzerland
来源：
Starch/Staerke | 2000年 / 52卷 / 01期
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D O I：
10.1002/(SICI)1521-379X(200001)52:13.3.CO;2-9
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页码：22 / 27
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