Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor
Unmodified native starches lack stability under temperature changes, shear, or pH. Food is often processed in order to induce modifications intended to improve the product and to give it the desired characteristics. Among the physical processing methods, high hydrostatic pressure is considered a mil...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Texto completo: | http://hdl.handle.net/10773/23378 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/23378 |