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Thermal transitions and microstructure of starch‐apple poma..:
Rocha Parra, Andrés F.
;
Barrera, Gabriela N.
;
Ribotta, Pablo D.
.
International Journal of Food Science & Technology. 58 (2022) 9 - p. 4899-4910 , 2022
Link:
https://doi.org/10.1111/ijfs.16194
RT Journal T1 <Title>Thermal transitions and microstructure of starch‐apple pomace‐based systems</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16194&Exemplar=1&LAN=DE A1 Rocha Parra, Andrés F. A1 Barrera, Gabriela N. A1 Ribotta, Pablo D. A1 Ferrero, Cristina PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 58 IS 9 SP 4899 OP 4910 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16194 DO https://doi.org/10.1111/ijfs.16194 SF ELIB - SuUB Bremen
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