Starch–guar gum extrudates: Microstructure, physicochemical...

Food Chemistry 2016 / 03 Vol. 194

Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion

von Borries-Medrano, Erich, Jaime-Fonseca, Mónica R., Aguilar-Méndez, Miguel A.
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Volume:
194
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.08.085
Date:
March, 2016
File:
PDF, 3.00 MB
english, 2016
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