Tina Ahmt
Biotechnological Institute
Dept. of Perception & Functionality
Holbergsvej 10
DK-6000 Kolding
Denmark
Name/email consistency: high
- Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model. Ahmt, T., Wischmann, B., Blennow, A., Madsen, F., Bandsholm, O., Thomsen, J. Nahrung (2004)