Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties
- Mauro, R.R.
- Vela, A.J.
- Ronda, F.
Aldizkaria:
Foods
ISSN: 2304-8158
Argitalpen urtea: 2023
Alea: 12
Zenbakia: 12
Mota: Artikulua