Skip to content
RDL
Network
Ekosistem
Uygulama değiştir
EN
Hakkımızda
SSS
Giriş yap
Başla
Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions — Ioanna Mandala (2003) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions
IM
Shared by
Ioanna Mandala
Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions
Article
2003
en
Authors
IM
Ioanna Mandala
EB
E. Bayas
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Related publications
Article
2003
Effect of Preparation Conditions and Starch/Xanthan Concentration on Gelation Process of Potato Starch Systems
Ioanna Mandala
,
E. D. Palogou
Article
2004
Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems
Ioanna Mandala
,
Camille Michon
,
B. Launay
Article
2015
Jet milling effect on wheat flour characteristics and starch hydrolysis
G.F. Angelidis
,
Styliani Protonotariou
,
Ioanna Mandala
,
Cristina M. Rosell
Article
2002
Influence of preparation and storage conditions on texture of xanthan–starch mixtures
Ioanna Mandala
,
E. D. Palogou
,
Athanasios E. Kostaropoulos
Article
2017
The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch
Xudong Zhang
,
Dongwei Guo
,
Jiquan Xue
,
S. Yanniotis
,
Ioanna Mandala
Discussion(0)
No comments yet. Be the first to comment.