Effects of starch source and treatment type - Conventional and ohmic heating - On stability and rheological properties of gels-Reference-Cited by-同舟云学术

Effects of starch source and treatment type - Conventional and ohmic heating - On stability and rheological properties of gels

Published:2019-07 Issue: Volume:109 Page:7-12
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

da Silva Alexandre Martins^ORCID,Scherer Laura Gräbin,Daudt Renata Moschini^ORCID,Spada Jordana Corralo,Cardozo Nilo Sérgio Medeiros^ORCID,Marczak Ligia Damasceno Ferreira

Funder

CAPES

CNPq

FAPERGS

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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5. Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice;Brochier;Food and Bioproducts Processing,2018

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