Effect of water and guar gum content on thermal properties of chestnut flour and its starch

  1. Torres, M.D.
  2. Moreira, R.
  3. Chenlo, F.
  4. Morel, M.H.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2013

Volumen: 33

Número: 2

Pages: 192-198

Type: Article

DOI: 10.1016/J.FOODHYD.2013.03.004 GOOGLE SCHOLAR
La source de données: Scopus