Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread.

C.J.A.M. Keetels, T. van Vliet, A. Jurgens, P. Walstra

Research output: Contribution to journalArticleAcademicpeer-review

43 Citations (Scopus)
Original languageEnglish
Pages (from-to)33-45
JournalJournal of Cereal Science
Volume24
DOIs
Publication statusPublished - 1996

Cite this