The key role of thermal waters in the development of innovative gelled starch-based matrices

Publication date: Available online 23 February 2021Source: Food HydrocolloidsAuthor(s): M.D. Torres, P. Fradinho, A. Raymundo, I. Sousa, E. Falqué, H. Domínguez

Source: Food Hydrocolloids - February 23, 2021 Category: Food Science Source Type: research