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 journal › Article › peer-review

29 Scopus citations

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Food Science