Author
J. S. Jamieson
Bio: J. S. Jamieson is an academic researcher. The author has an hindex of 1, co-authored 1 publications receiving 2 citations.
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01 Jan 1976
TL;DR: The chemistry and physical chemistry of starch is of great interest to foodstuffs manufacturers, as it constitutes an excellent raw material which can be used when an inert, neutral, edible filler is required, where liquids such as soups, etc. as mentioned in this paper.
Abstract: The chemistry and physical chemistry of starch is of great interest to foodstuffs manufacturers, as it constitutes an excellent raw material which can be used when an inert, neutral, edible filler is required, where liquids such as soups, etc. are to be thickened or where gels are required, as with blancmange, custard powders, etc.
62 citations