Cite
HARVARD Citation
Zolelmein, A. et al. (2020). Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch. Journal of texture studies. 51 (3), pp. 453-463. [Online].
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Zolelmein, A. et al. (2020). Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch. Journal of texture studies. 51 (3), pp. 453-463. [Online].