Rheological properties of mixed starch-κ-carrageenan gels in relation to enzymatic digestibility-Reference-Cited by-同舟云学术

Rheological properties of mixed starch-κ-carrageenan gels in relation to enzymatic digestibility

Published:2002-03 Issue:2 Volume:16 Page:169-174
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Autio K.,Vesterinen E.,Stolt M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference14 articles.

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4. Amylose and amylopectin interact in retrogradation of dispersed high-amylose starches;Klucinec;Cereal Chemistry,1999

5. Rheological properties and phase transition of red algal polysaccharide-starch composites;Lai;Food Hydrocolloids,1999

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