Evaluation of starch-protein interactions as a function of pH

Article

Abstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. How

Palabras claves:

Pasting properties, Ph, proteins, starch, texture

Autores:

Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.

Fuentes:

scopus