Rheological properties of highly cross-linked waxy maize starch in aqueous suspensions of skim milk components. Effects of the concentration of starch and skim milk components

A.M. Matser, P.A.M. Steeneken

    Research output: Contribution to journalArticleAcademicpeer-review

    51 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)297-305
    JournalCarbohydrate Polymers
    Volume32
    Issue numberMar.-Apr.
    DOIs
    Publication statusPublished - 1997

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