Postępy Techniki Przetwórstwa Spożywczego > 2018 > nr 1 > 5--8
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journal ISSN : | 0867-793X |
journal e-ISSN : | 2719-3691 |
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Bibliography
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[1] CESCUTTI P., C. CAMPA, F. DELBEN, R. Rizzo. 2002. „Structure of the oligomers obtained by enzymatic hydrolysis of the glucomannan produced by the plant Amorphophallus konjac.” Carbohydrate Research 337: 2505–2511.
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[2] EWOLDT R.H., A.E. HOSOI, G.H. McKINLEY. 2008. „New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear.” Journal of Rheology 52: 1427–1458.
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[3] FUONGFUCHAT A., N. SEETAPAN, T. MAKMOON, W. PONGJARUWAT, P. METHACANON, C. GAMONPILAS. 2012. „Linear and non-linear viscoelastic behaviors of crosslinked tapioca starch/polysaccharide systems.” Journal of Food Engineering 109(3): 571–578.