Research Paper

Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model

  1. Tina Ahmt,
  2. Bente Wischmann,
  3. Andreas Blennow,
  4. Finn Madsen,
  5. Ole Bandsholm,
  6. Jens Thomsen

Article first published online: 1 APR 2004

DOI: 10.1002/food.200300407

Issue

Food / Nahrung

Food / Nahrung

Volume 48, Issue 2, pages 149–155, April 2004

Additional Information

How to Cite

Ahmt, T., Wischmann, B., Blennow, A., Madsen, F., Bandsholm, O. and Thomsen, J. (2004), Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model. Nahrung, 48: 149–155. doi: 10.1002/food.200300407

Author Information

  1. Biotechnological Institute, Dept. of Perception & Functionality, Holbergsvej 10, DK-6000 Kolding, Denmark. Fax: +45-75-52 99 89

Publication History

  1. Issue published online: 1 APR 2004
  2. Article first published online: 1 APR 2004
  3. Manuscript Revised: 25 NOV 2003
  4. Manuscript Received: 29 SEP 2003

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