Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
---|---|
Journal | Nährung / Food |
Volume | 48 |
Pages (from-to) | 149-155 |
Number of pages | 7 |
Publication status | Published - 2004 |
ID: 7925645