Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

  1. Mauro, R.R.
  2. Vela, A.J.
  3. Ronda, F.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2023

Ausgabe: 12

Nummer: 12

Art: Artikel

DOI: 10.3390/FOODS12122281 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus