Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

1. Villanueva, M.
2. De Lamo, B.
3. Harasym, J.
4. Ronda, F.

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DOI: 10.1016/J.CARBPOL.2018.08.052 GOOGLE SCHOLAR lock_openUVADOC editor

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