Studies on the oxidative gelation mechanism
Subtitle: effect of inhibitors, time, and concentration of water solubles on the relative viscosity of wheat flour water soluble pentosans
Publisher: Kansas State University
Published: 1985
Language: eng
Number of pages: 57
Subjects: Flour--Analysis; Gelation; Polysaccharides--Analysis
Description: This volume was digitized and made accessible online due to deterioration of the original print copy.