Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis
Crossref DOI link: https://doi.org/10.1007/s11483-016-9439-2
Published Online: 2016-06-14
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bet, Camila Delinski
do Prado Cordoba, Layse
Ribeiro, Lucas Stiegler
Schnitzler, Egon
License valid from 2016-06-14