Thermal, microstructural and textural characterization of gelatinized corn, cassava and yam starch blends.
Autor Corporativo: | Procesamiento de Alimentos |
---|---|
Otros Autores: | Karam, Laura B., Ferrero, Cristina, Martino, Miriam N., Grossmann, María Victoria E., Zaritzky, Noemí E. |
Formato: | Artículo |
Lenguaje: | Inglés |
Acceso en línea: | Abstract |
Aporte de: | Registro referencial: Solicitar el recurso aquí |
Ejemplares similares
- Gel textural characteristics of corn, cassava and yam starch blends a mixture surface response methodology approach.
- Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches.
- Mechanical and thermal properties of yam starch films.
-
Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide
por: Martínez, María Julia, et al.
Publicado: (2016) -
Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide
por: Morales, R., et al.