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Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase-catalyzed cross-linking
ArticleAbstract: The effect of different protein sources (soy flour, lupin flour, egg albumin, gelatin powder, proteiPalabras claves:Autores:Bonet A., Błaszczak W., Cristina M. RosellFuentes:scopusEffect of ground corn steeping on starch properties
ArticleAbstract: Pasting and thermal properties, and microstructure of starch from ground corn (GS) steeped at 52°C iPalabras claves:Ground corn, LM, Microstructure, Pasting properties, Sem, starch, Steep time, thermal propertiesAutores:Błaszczak W., Cristina M. Rosell, Haros M., Perez O.E., Sadowska J.Fuentes:scopus