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.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2021

Alea: 117

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2021.106697 GOOGLE SCHOLAR
Datuen iturria: Scopus