Evaluation of Starchâ»Protein Interactions as A Function of pH.

Bravo-Núñez, Ángela; Garzón, Raquel; Rosell, Cristina M; Gómez, Manuel

Evaluation of Starchâ»Protein Interactions as A Function of pH.

Bravo-Núñez, Ángela; Garzón, Raquel; Rosell, Cristina M; Gómez, Manuel.

Afiliação

Bravo-Núñez Á; Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071 Palencia, Spain. angela.bravo.nunez@gmail.com.
Garzón R; Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980, Paterna, Spain. ragarllo@gmail.com.
Rosell CM; Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980, Paterna, Spain. crosell@iata.csic.es.
Gómez M; Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071 Palencia, Spain. pallares@iaf.uva.es.

Foods ; 8(5)2019 May 07.

Article em En | MEDLINE | ID: mdl-31067817

Palavras-chave

pH; pasting properties; proteins; starch; texture

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Espanha

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