Effects of starch source and treatment type - Conventional...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 07 Vol. 109

Effects of starch source and treatment type - Conventional and ohmic heating - On stability and rheological properties of gels

da Silva, Alexandre Martins, Scherer, Laura Gräbin, Daudt, Renata Moschini, Spada, Jordana Corralo, Cardozo, Nilo Sérgio Medeiros, Marczak, Ligia Damasceno Ferreira
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Volume:
109
Journal:
LWT
DOI:
10.1016/j.lwt.2019.04.006
Date:
July, 2019
File:
PDF, 839 KB
2019
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