Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

1. Montes, L.
2. Santamaria, M.
3. Garzon, R.
4. Rosell, C.M.
5. Moreira, R.

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DOI: 10.1016/J.FBIO.2022.101628 GOOGLE SCHOLAR lock_openAcceso aberto editor

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Fonte de datos: Scopus