AGRIS - International System for Agricultural Science and Technology

Thermal and mechanical characteristics of a glassy food model based on cassava starch

2022

Abril Pérez | Andrea De Sousa | Juan V. López | Estrella Laredo | Dinorah Newman | Aleida J. Sandoval | Alejandro J. Müller


Bibliographic information
Publisher
Elsevier
Other Subjects
Food processing and manufacture; Food model; Glass transition; Starch crystallization
Language
English
Type
Journal Article
Source
Applied Food Research, Vol 2, Iss 2, Pp 100231- (2022)

2023-03-15
AGRIS AP
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org