Effect of Batter Solids and Starch Type on the Structure of Baked Starch Foams
- 15 September 1999
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 76 (5), 682-687
- https://doi.org/10.1094/cchem.1999.76.5.682
Abstract
No abstract availableKeywords
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- Starch-poly(vinyl alcohol) foamed articles prepared by a baking processJournal of Applied Polymer Science, 1998
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- The deformation and failure behaviour of wheat starch plasticized with water and polyolsJournal of Materials Science, 1993
- Starch-Based Foamed Materials—Use and Degradation PropertiesJournal of Macromolecular Science, Part A, 1993