Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose
Authors:
- Bao WangBWBao Wang
- Li-Jun WangLWLi-Jun Wang
- Dong LiDLDong Li
- Necati ÖzkanNÖNecati Özkan
- Shu-Jun LiSLShu-Jun Li
- Zhi-Huai MaoZMZhi-Huai Mao
- 1 July 2009
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 77 (3) , 472-481
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (30800662)
- Ministry of Education of the People's Republic of China (105014)
- Ministry of Science and Technology of the People's Republic of China (2006AA10256-02, 2007AA100406)
- National Science and Technology Planning Project (2006BAD05A0401)
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