Open AccessEFFECT OF TYPE 4 RESISTANT STARCH ON COLOUR AND RHEOLOGICAL PROPERTIES OF TOMATO KETCHUP
Author(s) -
Halina Śmigielska,
Jacek Lewandowicz,
Joanna Le Thanh-Blicharz
Publication year - 2013
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2013/87/137-149
Subject(s) - rheology , food science , starch , mathematics , type (biology) , polymer science , materials science , chemistry , composite material , biology , ecology