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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2023

Alea: 12

Zenbakia: 12

Mota: Artikulua

DOI: 10.3390/FOODS12122281 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus