Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices

Author:

Rivero-Ramos PedroORCID,Valdez María Inés,Sanz Teresa,Garzón Raquel,Rosell Cristina M.,Benlloch-Tinoco María,Rodrigo DoloresORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference75 articles.

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5. Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends;Błaszczak;Carbohydrate Polymers,2007

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