Rheological and microstructural changes in barley and oat starch dispersions during heating and cooling

Karin Autio

Research output: Contribution to journal › Article › Professional

Cite this

@article{4878c8843e4d41939e79065e9e1f53d8,

title = "Rheological and microstructural changes in barley and oat starch dispersions during heating and cooling",

author = "Karin Autio",

note = "Project code: ELI40050",

year = "1990",

language = "English",

volume = "9",

pages = "297--304",

journal = "Food Structure",

issn = "2213-3291",

publisher = "Elsevier",

number = "4",

}