Rheological behaviour of rice flour gels during formation:...

Food Hydrocolloids 2018 / 11 Vol. 84

Rheological behaviour of rice flour gels during formation: Influence of the amylose content and of the hydrothermal and mechanical history

Mariotti, Manuela, Caccialanza, Gaia, Cappa, Carola, Lucisano, Mara
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Volume:
84
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.06.006
Date:
November, 2018
File:
PDF, 671 KB
english, 2018
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