Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

1. Mauro, R.R.
2. Vela, A.J.
3. Ronda, F.

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DOI: 10.3390/FOODS12122281 GOOGLE SCHOLAR lock_openAcceso abierto editor