Viscoelastic and textural characteristics of gels obtained from potato starch roasted under several temperature-time conditions

  1. Torres, M.D.
  2. Chenlo, F.
  3. Moreira, R.
Revista:
International Journal of Polymer Science

ISSN: 1687-9430 1687-9422

Any de publicació: 2018

Volum: 2018

Tipus: Article

DOI: 10.1155/2018/7606359 GOOGLE SCHOLAR lock_openAccés obert editor