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 journal › Article › Academic › peer-review

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Keywords

@article{7c644533522b446bb4e199088b00caf9,

title = "Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread.",

keywords = "Bread, Gels, Lipids, Starch",

author = "C.J.A.M. Keetels and \{van Vliet\}, T. and A. Jurgens and P. Walstra",

year = "1996",

doi = "10.1006/jcrs.1996.0035",

language = "English",

volume = "24",

pages = "33--45",

journal = "Journal of Cereal Science",

issn = "0733-5210",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread.

AU - Keetels, C.J.A.M.

AU - van Vliet, T.

AU - Jurgens, A.

AU - Walstra, P.

PY - 1996

Y1 - 1996

KW - Bread

KW - Gels

KW - Lipids

KW - Starch

U2 - 10.1006/jcrs.1996.0035

DO - 10.1006/jcrs.1996.0035

M3 - Article

SN - 0733-5210

VL - 24

SP - 33

EP - 45

JO - Journal of Cereal Science

JF - Journal of Cereal Science

ER -