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.

Exportar

Exportar

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exportar

×

Non se pode exportar o documento porque pertence a outro portal.

Texto completo

lock_openUVADOC externo

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

Obxectivos de Desenvolvemento Sustentable

•