Starch cooking with limited water as affected by zein and guar gum

Journal of Food Science

Volumn 64, Issue 1, 1999, Pages 133-135

  Kim, Y ^a   Wang, S S ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Additive; DSC; Kinetics; Starch; Water sorption

Indexed keywords

EID: 0032983023     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb09876.x     Document Type: Article

References (20)

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