Effect of thermochemical treatment on the structure of inulin and its gelling properties

Title
Effect of thermochemical treatment on the structure of inulin and its gelling properties
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 11, Pages 2075-2082
Publisher
Wiley
Online
2008-10-15
DOI
10.1111/j.1365-2621.2008.01825.x

Ask authors/readers for more resources

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started