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.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2018

Alea: 79

Orrialdeak: 20-29

Mota: Artikulua

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