Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature‐Time Conditions
MD Torres, F Chenlo, R Moreira - International Journal of …, 2018 - Wiley Online Library
The influence of roasting conditions on the potato starch (PS) composition, solubility,
crystallinity, gel‐forming thermal profiles, and texture of the corresponding gels was studied …
crystallinity, gel‐forming thermal profiles, and texture of the corresponding gels was studied …
Effects of dough conditioners on rheology and bread quality of intermediate wheatgrass
JD Banjade - 2018 - search.proquest.com
Studies have shown the detrimental effect of agricultural practices on the environment. One
solution to combat those problems would be to focus on alternatives that would lead to …
solution to combat those problems would be to focus on alternatives that would lead to …
Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions
MD Torres Pérez, F Chenlo Romero… - 2018 - minerva.usc.es
The influence of roasting conditions on the potato starch (PS) composition, solubility,
crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied …
crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied …
[PDF][PDF] Research Article Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions
MD Torres, F Chenlo, R Moreira - 2018 - academia.edu
The influence of roasting conditions on the potato starch (PS) composition, solubility,
crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied …
crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied …