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

doi:10.1016/s0144-8617(96)00162-2

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 journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	297-305
Journal	Carbohydrate Polymers
Volume	32
Issue number	Mar.-Apr.
DOIs	https://doi.org/10.1016/s0144-8617(96)00162-2
Publication status	Published - 1997

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10.1016/s0144-8617(96)00162-2

Cite this

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title = "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",

author = "A.M. Matser and P.A.M. Steeneken",

year = "1997",

doi = "10.1016/s0144-8617(96)00162-2",

language = "English",

volume = "32",

pages = "297--305",

journal = "Carbohydrate Polymers",

issn = "0144-8617",

publisher = "Elsevier",

number = "Mar.-Apr.",

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T1 - 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

AU - Matser, A.M.

AU - Steeneken, P.A.M.

PY - 1997

Y1 - 1997

U2 - 10.1016/s0144-8617(96)00162-2

DO - 10.1016/s0144-8617(96)00162-2

M3 - Article

SN - 0144-8617

VL - 32

SP - 297

EP - 305

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

IS - Mar.-Apr.

ER -