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1 Ergebnisse
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Impact of calcium-starch interactions on the textural and o..:
Hooyberghs, Kathleen
;
Bai, Yeming
;
Noens, Lennert
...
Food Hydrocolloids. 156 (2024) - p. 110344 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110344
RT Journal T1
Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110344&Exemplar=1&LAN=DE A1 Hooyberghs, Kathleen A1 Bai, Yeming A1 Noens, Lennert A1 Dekeyrel, Jesse A1 Reyniers, Stijn A1 Cardinaels, Ruth A1 Moldenaers, Paula A1 Brijs, Kristof A1 Smolders, Erik A1 Delcour, Jan A. PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 156 SP 110344 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110344 DO https://doi.org/10.1016/j.foodhyd.2024.110344 SF ELIB - SuUB Bremen
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