Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels

  1. Torres, M.D.
  2. Chenlo, F.
  3. Moreira, R.
Aldizkaria:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Argitalpen urtea: 2018

Alea: 11

Zenbakia: 1

Orrialdeak: 132-140

Mota: Artikulua

DOI: 10.1007/S11947-017-2000-6 GOOGLE SCHOLAR
Datuen iturria: Scopus