Gelling properties of acid-modified starches

Karin Autio, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleScientificpeer-review

Original languageEnglish
Title of host publicationFood Hydrocolloids
Subtitle of host publicationStructures, Properties and Functions
EditorsK. Nishinari, E. Doi
PublisherSpringer
Pages161-165
ISBN (Electronic)978-1-4615-2486-1
ISBN (Print)978-1-4613-6059-9
DOIs
Publication statusPublished - 1994
MoE publication typeA3 Part of a book or another research book

Cite this

Autio, K., & Poutanen, K. (1994). Gelling properties of acid-modified starches. In K. Nishinari, & E. Doi (Eds.), Food Hydrocolloids: Structures, Properties and Functions (pp. 161-165). Springer. https://doi.org/10.1007/978-1-4615-2486-1_22