Functional, thermal and rheological properties of oat β-glucan modified by acetylation
de Souza, Nelisa Lamas, Bartz, Josiane, Zavareze, Elessandra da Rosa, de Oliveira, Patrícia Diaz, da Silva, Wagner Schellin Vieira, Alves, Gabriela Hörnke, Dias, Alvaro Renato GuerraVolume:
178
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.01.079
Date:
July, 2015
File:
PDF, 714 KB
english, 2015
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