Buffalo Gourd Root Starch. Part II. Rheologic Behavior, Freeze‐thaw Stability and Suitability for Use in Food Products
- 1 January 1983
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 35 (5), 157-162
- https://doi.org/10.1002/star.19830350504
Abstract
No abstract availableFunding Information
- National Science Foundation (AER-82387)
- Herman Frasch Foundation
This publication has 10 references indexed in Scilit:
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