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.
Revue:
International Journal of Polymer Science

ISSN: 1687-9430 1687-9422

Année de publication: 2018

Volumen: 2018

Type: Article

DOI: 10.1155/2018/7606359 GOOGLE SCHOLAR lock_openAccès ouvert editor