Thermal study in the interactions of starches blends: Amaranth and achira

H.A. Fonseca-Florido, G. Méndez-Montealvo, G. Velazquez, C.A. Gómez-Aldapa
  • Food Hydrocolloids, December 2016, Elsevier
  • DOI: 10.1016/j.foodhyd.2016.06.027

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http://dx.doi.org/10.1016/j.foodhyd.2016.06.027

The following have contributed to this page: Dr. Carlos Alberto Gómez-Aldapa