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.
Journal:
Food Bioscience

ISSN: 2212-4306 2212-4292

Year of publication: 2022

Volume: 47

Type: Article

DOI: 10.1016/J.FBIO.2022.101628 GOOGLE SCHOLAR lock_openOpen access editor