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.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2023

Volume: 12

Número: 12

Tipo: Artigo

DOI: 10.3390/FOODS12122281 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus