Pasting of maize and rice starch after high pressure processing: studies based on an acoustic wave sensor
tFood is often processed in order to induce modifications intended to improve the product and to give it thedesired characteristics. Among the physical processing methods, high hydrostatic pressure is considereda mild technique with a big potential and it is nowadays used in a variety of products. G...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
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| Texto completo: | http://hdl.handle.net/10773/17353 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/17353 |