Viscoelastic and textural characteristics of gels obtained from potato starch roasted under several temperature-time conditions
- Torres, M.D.
- Chenlo, F.
- Moreira, R.
Zeitschrift:
International Journal of Polymer Science
ISSN: 1687-9430, 1687-9422
Datum der Publikation: 2018
Ausgabe: 2018
Art: Artikel
