Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

1. Villanueva, M.
2. Ronda, F.
3. Moschakis, T.
4. Lazaridou, A.
5. Biliaderis, C.G.

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DOI: 10.1016/J.FOODHYD.2017.12.022 GOOGLE SCHOLAR lock_openUVADOC editor

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