Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours

  1. Náthia-Neves, G.
  2. Villanueva, M.
  3. Ronda, F.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2024

Alea: 150

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2024.109727 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus