Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch

Category

Published in:

LWT - Food Science and Technology = Lebensmittel-Wissenschaft und -Technologie
Vol. 44, H. 3 (2011), p. 687-693

Volume:

44

No.:

3

Date Issued:

2011

DOI:

10.1016/j.lwt.2010.08.019

Language:

English

Type of Resource:

Text

DDC subject of DNB:

540 Chemistry & allied sciences

Institution:

Max Rubner-Institut, Department of Safety and Quality of Cereals

Physical Location:

Bibliothek MRI Detmold