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High pressure processing (HPP) of pea starch: Effect on the gelatinization properties

Crossref DOI link: https://doi.org/10.1016/j.lwt.2016.07.036

Published Print: 2017-03

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Authors

Leite, Thiago S.

de Jesus, Ana Laura T.

Schmiele, Marcio

Tribst, Alline A.L.

Cristianini, Marcelo
Funding

Funding for this research was provided by:

Fundação de Amparo à Pesquisa do Estado de São Paulo (2012/13509-6)

Fundação de Amparo à Pesquisa do Estado de São Paulo (2015/01570-0)

Conselho Nacional de Desenvolvimento Científico e Tecnológico
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This article is maintained by: Elsevier

Article Title: High pressure processing (HPP) of pea starch: Effect on the gelatinization properties

Journal Title: LWT - Food Science and Technology

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.lwt.2016.07.036

Content Type: article

Copyright: © 2016 Elsevier Ltd. All rights reserved.