검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Rheological characterisation of starch based food products under unsteady temperature conditions and high heating rate Lagarrigue S, Alvarez G, Flick D Journal of Food Engineering, 81(2), 273, 2007 |
| 2 |
The rheology of starch dispersions at high temperatures and high shear rates: a review Lagarrigue S, Alvarez G Journal of Food Engineering, 50(4), 189, 2001 |
| 3 |
Interpenetrating network formation in gellan-maltodextrin gel composites Clark AH, Eyre SCE, Ferdinando DP, Lagarrigue S Macromolecules, 32(23), 7897, 1999 |