In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

  1. Aleixandre, A.
  2. Benavent-Gil, Y.
  3. Moreira, R.
  4. Rosell, C.M.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2021

Volume: 120

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2021.106909 GOOGLE SCHOLAR
Fonte de datos: Scopus