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BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTES a, b
Author(s) -
BEAN MAURA L.,
OSMAN ELIZABETH M.
Publication year - 1959
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1959.tb17319.x
Subject(s) - agricultural experiment station , starch , library science , agriculture , political science , history , archaeology , food science , chemistry , computer science