Publisher
Springer Science and Business Media LLC
Reference42 articles.
1. AACCI – American Association of Cereal Chemists International (2000) Approved methods of the AACCI, 10th edn. AACCI, St. Paul, Methods 10-05, 10-09, 39-06, 54-21, and 74-09
2. Baik MY, Chinachoti P (2003) Water self-diffusion coefficient and staling of white bread as affected by glycerol. Cer Chem 80:740–744
3. Barak S, Singh K (2012) Guar gum: processing, properties and food applications—A Review. J Food Sci Technol. doi: 10.1007/s13197-011-0522-x
4. Costandino AJ, Romanchick-Cerpovicz JE (2004) Okra polysaccharides as egg white substitute. J Am Diet Assoc 104:44–48
5. Doi M, Edwards SF (1986) Static properties of polymers. In: Doi M, Edwards SF (eds) The theory of polymer dynamics, Chapter 2. Oxford University Press, London, pp 8–11
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献