Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

  1. Villanueva, M.
  2. De Lamo, B.
  3. Harasym, J.
  4. Ronda, F.
Aldizkaria:
Carbohydrate Polymers

ISSN: 0144-8617

Argitalpen urtea: 2018

Alea: 201

Orrialdeak: 374-381

Mota: Artikulua

DOI: 10.1016/J.CARBPOL.2018.08.052 GOOGLE SCHOLAR lock_openUVADOC editor
Datuen iturria: Scopus