Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils

P. Díaz-Calderón*, B. MacNaughtan, S. Hill, T. Foster, J. Enrione, J. Mitchell

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Fingerprint

Dive into the research topics of 'Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences

Engineering & Materials Science

Chemical Compounds