The Key Role of Thermal Waters in the Development of Innovative Gelled Starch-Based Matrices

AuthID
 P-00T-JRF
6
Author(s)
Torres, MD
·
Fradinho, P
·
Raymundo, A
·
Falque, E
·
Dominguez, H
Document Type
Article
Year published
2021
Published
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 117, Pages: 106697 (8)
Indexing
Wos®
Scopus®
Crossref®3
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85101598795
Wos: WOS:000640912600003
Source Identifiers
ISSN: 0268-005X
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