Gelling properties of acid-modified starches

Karin Autio, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Scientific › peer-review

Original language	English
Title of host publication	Food Hydrocolloids
Subtitle of host publication	Structures, Properties and Functions
Editors	K. Nishinari, E. Doi
Publisher	Springer
Pages	161-165
ISBN (Electronic)	978-1-4615-2486-1
ISBN (Print)	978-1-4613-6059-9
DOIs	https://doi.org/10.1007/978-1-4615-2486-1_22
Publication status	Published - 1994
MoE publication type	A3 Part of a book or another research book

Access to Document

@inbook{1a862ccec4f344b89b5b2eebc65c6dd3,

title = "Gelling properties of acid-modified starches",

author = "Karin Autio and Kaisa Poutanen",

note = "Project code: ELI400505",

year = "1994",

doi = "10.1007/978-1-4615-2486-1_22",

language = "English",

isbn = "978-1-4613-6059-9",

pages = "161--165",

editor = "K. Nishinari and E. Doi",

booktitle = "Food Hydrocolloids",

publisher = "Springer",

address = "Germany",

}