Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

1. Villanueva, M.
2. Ronda, F.
3. Moschakis, T.
4. Lazaridou, A.
5. Biliaderis, C.G.

Exportar

Exportar

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exportar

×

El documento no se puede exportar porque pertenece a otro portal.

Texto completo

lock_openUVADOC externo

DOI: 10.1016/J.FOODHYD.2017.12.022 GOOGLE SCHOLAR lock_openUVADOC editor

Objetivos de desarrollo sostenible

•