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.
Revista:
Carbohydrate Polymers

ISSN: 0144-8617

Ano de publicación: 2018

Volume: 201

Páxinas: 374-381

Tipo: Artigo

DOI: 10.1016/J.CARBPOL.2018.08.052 GOOGLE SCHOLAR lock_openUVADOC editor
Fonte de datos: Scopus