Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours

  1. Collar, C.
  2. Villanueva, M.
  3. Ronda, F.
Revue:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Année de publication: 2020

Volumen: 13

Número: 3

Pages: 475-487

Type: Article

DOI: 10.1007/S11947-020-02406-Z GOOGLE SCHOLAR lock_openUVADOC editor

Objectifs de Développement Durable

La source de données: Scopus