Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels
Crossref DOI link: https://doi.org/10.1007/s11947-017-2000-6
Published Online: 2017-09-30
Published Print: 2018-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Torres, María D.
Chenlo, Francisco
Moreira, Ramón
Funding for this research was provided by:
Consellería de Cultura, Educación e Ordenación Universitaria (Xunta de Galicia) (ED431B)
License valid from 2017-09-30