Long-term stability of waxy maize starch/xanthan gum mixtures prepared at a temperature within the gelatinization range

2014 ◽  
Vol 55 ◽  
pp. 229-238 ◽  
Author(s):  
Bart Heyman ◽  
Filip Van Bockstaele ◽  
Davy Van de Walle ◽  
Koen Dewettinck
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