The fracture properties of starch gels.

H. Luyten, T. van Vliet

    Research output: Chapter in Book/Report/Conference proceedingConference paper

    Original languageEnglish
    Title of host publicationProc. 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
    Pages117-121
    Publication statusPublished - 1990

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