A carregar...
Pasting, thermo, and Mixolab thermomechanical properties of potato starch–wheat gluten composite systems
This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch–wheat gluten composite systems with different starch/gluten ratios under mechanical shear and heating conditions. Results showed that the peak, trough, and final viscosities increased...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7215220/ https://ncbi.nlm.nih.gov/pubmed/32405385 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1506 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|