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.
Zeitschrift:
Food Bioscience

ISSN: 2212-4306,  2212-4292

Datum der Publikation: 2022

Ausgabe: 47

Art: Artikel

DOI: 10.1016/J.FBIO.2022.101628 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus