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Starch-Galactomannans Mixtures: Rheological and Viscosity Behavior in Aqueous Systems for Food Modeling
Starch-Galactomannans Mixtures: Rheological and Viscosity Behavior in Aqueous Systems for Food Modeling
2017
Erich von Borries-Medrano
Mónica R. Jaime-Fonseca
Miguel Ángel Aguilar-Mendez
Keywords:
Rheology
Starch
Aqueous solution
Viscosity
Chromatography
Chemistry
Chemical engineering
Correction
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