Gelation and retrogradation of concentrated starch gels.

C.J.A.M. Keetels, T. van Vliet

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

Original languageEnglish
Title of host publicationGums and stabilizers for the food industry 7
EditorsG.O. Phillips
Place of PublicationOxford
PublisherIRL Press
Pages271-280
Publication statusPublished - 1994

Cite this

Keetels, C. J. A. M., & van Vliet, T. (1994). Gelation and retrogradation of concentrated starch gels. In G. O. Phillips (Ed.), Gums and stabilizers for the food industry 7 (pp. 271-280). IRL Press.