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Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose

B. WANG, China Agricultural University
LI-JUN WANG, China Agricultural University
DONG LI, China Agricultural University
NECATİ OZKAN, Middle East Technical University
S.-J. LI, China Agricultural University
Z.-H. MAO, China Agricultural University

Suggested Citation

B. WANG, LI-JUN WANG, DONG LI, NECATİ OZKAN, S.-J. LI, and Z.-H. MAO. "Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose" Carbohydrate Polymers 77.3 (2009): 472-481.