Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts
Gałkowska, D.; Południak, M.; Witczak, M.; Juszczak, L. Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts. Polymers 2020, 12, 2224. https://doi.org/10.3390/polym12102224
Gałkowska D, Południak M, Witczak M, Juszczak L. Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts. Polymers. 2020; 12(10):2224. https://doi.org/10.3390/polym12102224
Chicago/Turabian StyleGałkowska, Dorota, Monika Południak, Mariusz Witczak, and Lesław Juszczak. 2020. "Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts" Polymers 12, no. 10: 2224. https://doi.org/10.3390/polym12102224