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.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2018

Volumen: 79

Pages: 20-29

Type: Article

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

Objectifs de Développement Durable