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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...
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| Publicado en: | Food Sci Nutr |
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| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | 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 |
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