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.
Revista:
International Journal of Polymer Science

ISSN: 1687-9430 1687-9422

Ano de publicación: 2018

Volume: 2018

Tipo: Artigo

DOI: 10.1155/2018/7606359 GOOGLE SCHOLAR lock_openAcceso aberto editor

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