Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities.

Montes, Leticia; Rosell, Cristina M; Moreira, Ramón.

Afiliação

Montes L; Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, Spain.
Rosell CM; Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain.
Moreira R; Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, Spain.

Front Nutr ; 9: 866789, 2022.

Article em En | MEDLINE | ID: mdl-35392293