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.
Revue:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Année de publication: 2018

Volumen: 11

Número: 1

Pages: 132-140

Type: Article

DOI: 10.1007/S11947-017-2000-6 GOOGLE SCHOLAR
La source de données: Scopus