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
Ano de publicación: 2018
Volume: 79
Páxinas: 20-29
Tipo: Artigo