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.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 12

Tipus: Article

DOI: 10.3390/FOODS12122281 GOOGLE SCHOLAR lock_openAccés obert editor