The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties

  1. Matia-Merino, L.
  2. Prieto, M.
  3. Roman, L.
  4. Gómez, M.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2019

Volumen: 89

Pages: 122-130

Type: Article

DOI: 10.1016/J.FOODHYD.2018.10.005 GOOGLE SCHOLAR lock_openUVADOC editor

Objectifs de Développement Durable