Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

  1. Montes, L.
  2. Santamaria, M.
  3. Garzon, R.
  4. Rosell, C.M.
  5. Moreira, R.
Revista:
Food Bioscience

ISSN: 2212-4306

Ano de publicación: 2022

Volume: 47

Tipo: Artigo

DOI: 10.1016/J.FBIO.2022.101628 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus