Viscoelastic Properties of Mixed Flour Gels

ScienceAsia

Volumn 27, Issue 3, 2001, Pages 169-175

  Hongsprabhas, Parichat ^a  

^a SRINAKHARINWIROT UNIVERSITY   (Thailand)

Author keywords

flour; food polymer; gel; mungbean

Indexed keywords

EID: 34249739127     PISSN: 15131874     EISSN: None     Source Type: Journal    
DOI: 10.2306/scienceasia1513-1874.2001.27.169     Document Type: Article

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