The key role of thermal waters in the development of innovative gelled starch-based matrices

  1. Torres, M.D.
  2. Fradinho, P.
  3. Raymundo, A.
  4. Sousa, I.
  5. Falqué, E.
  6. Domínguez, H.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2021

Volume: 117

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2021.106697 GOOGLE SCHOLAR
Fonte de datos: Scopus