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  Pre-gelatinized tapioca starch and its mixtures with xanthan gum and iota-carrageenan

Russ, N., Zielbauer, B. I., Ghebremedhin, M., & Vilgis, T. A. (2016). Pre-gelatinized tapioca starch and its mixtures with xanthan gum and iota-carrageenan. Food Hydrocolloids, 56, 180-188. doi:10.1016/j.foodhyd.2015.12.021.

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Item Permalink: http://hdl.handle.net/11858/00-001M-0000-0029-D8BB-0 Version Permalink: http://hdl.handle.net/11858/00-001M-0000-0029-D8BC-E
Genre: Journal Article

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 Creators:
Russ, Natalie1, Author              
Zielbauer, Birgitta I.1, Author              
Ghebremedhin, Marta1, Author              
Vilgis, Thomas A.1, Author              
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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Language(s): eng - English
 Dates: 2016
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.foodhyd.2015.12.021
 Degree: -

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Title: Food Hydrocolloids
Source Genre: Journal
 Creator(s):
Affiliations:
Publ. Info: Oxford : Elsevier
Pages: - Volume / Issue: 56 Sequence Number: - Start / End Page: 180 - 188 Identifier: ISSN: 0268-005X
CoNE: https://pure.mpg.de/cone/journals/resource/954925500140