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Structural properties of waxy corn and potato starch blends in excess water.

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Bibliographic Details
Title: Structural properties of waxy corn and potato starch blends in excess water.
Authors: Fonseca-Florido, Heidi A.1 (AUTHOR), Castro-Rosas, Javier2 (AUTHOR), Hernández-Hernández, Ernesto3 (AUTHOR), Mata-Padilla, José M.3 (AUTHOR), Velazquez, Gonzalo4 (AUTHOR), Ávila-Orta, Carlos A.3 (AUTHOR), Rodríguez-Hernández, Adriana I.1 (AUTHOR), Gomez-Aldapa, Carlos A.2 (AUTHOR) cgomeza@uaeh.edu.mx
Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, pS353-S365. 13p. 1 Black and White Photograph, 1 Chart, 5 Graphs.
Database: Hospitality & Tourism Complete
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ISSN:10942912
DOI:10.1080/10942912.2017.1297822