Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
- Villanueva, M.
- Ronda, F.
- Moschakis, T.
- Lazaridou, A.
- Biliaderis, C.G.
Revista:
Food Hydrocolloids
ISSN: 0268-005X
Any de publicació: 2018
Volum: 79
Pàgines: 20-29
Tipus: Article