Gelling of amaranth and achira starch blends in excess and limited water-Reference-Cited by-同舟云学术

Gelling of amaranth and achira starch blends in excess and limited water

Published:2017-08 Issue: Volume:81 Page:265-273
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Fonseca-Florido Heidi A.,Gómez-Aldapa Carlos A.,Velazquez Gonzalo,Hernández-Hernández Ernesto,Mata-Padilla José M.,Solís-Rosales Silvia G.,Méndez-Montealvo Guadalupe

Publisher

Elsevier BV

Subject

Food Science

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4. Carbohydrates in food second edition;Eliasson,2006

5. Thermal, rheological, and mechanical properties of normal corn and potato starch blends;Fonseca-Florido;International Journal of Food Properties,2016

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