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Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches.
Rahman, Md Hafizur; Zhang, Miao; Sun, Hong-Nan; Mu, Tai-Hua.
Afiliação
  • Rahman MH; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
  • Zhang M; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China. El
  • Sun HN; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China. El
  • Mu TH; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China. El
Int J Biol Macromol ; 204: 725-733, 2022 Apr 15.
Article em En | MEDLINE | ID: mdl-35114274
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Ipomoea batatas Tipo de estudo: Prognostic_studies Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Ipomoea batatas Tipo de estudo: Prognostic_studies Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2022 Tipo de documento: Article