The fracture properties of starch gels.

H. Luyten; T. van Vliet

The fracture properties of starch gels.

H. Luyten, T. van Vliet

Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic

Original language	English
Title of host publication	Proc. 5th Int. Conf. Gums and stabilisers for the food industry, G.O. Phillips, D.J. Wedlock, P.A. Williams (eds.). Wrexham, UK, 1989. Oxford Univ. Press
Pages	117-121
Publication status	Published - 1990

Cite this

@inproceedings{4e265f72ec694ec9a4e6646a45aa4fbc,

title = "The fracture properties of starch gels.",

author = "H. Luyten and {van Vliet}, T.",

year = "1990",

language = "English",

pages = "117--121",

booktitle = "Proc. 5th Int. Conf. Gums and stabilisers for the food industry, G.O. Phillips, D.J. Wedlock, P.A. Williams (eds.). Wrexham, UK, 1989. Oxford Univ. Press",

}