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    Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches

    Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches by Schwartz, Jean Marc, Le Bail, Kilian, Garnier, Catherine, Llamas, Geneviève, Queveau, Delphine, Pontoire, Bruno, Srzednicki, George, Le Bail, Patricia

    Published in Food hydrocolloids
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