TY  - JOUR 
AU  - Mauro, Raúl Ricardo
AU  - Vela Corona, Antonio José
AU  - Ronda Balbás, María Felicidad
PY  - 2023
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/61896
AB  - The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by...
LA  - eng
PB  - MDPI
KW  - Innovative gluten-free foods
KW  - Gluten-free gels
KW  - Starch
KW  - Rheological properties
KW  - Thermal properties
KW  - Amylose content
KW  - Techno-functional properties
TI  - Impact of starch concentration on the pasting and rheological properties of gluten-free gels. Effects of amylose content and thermal and hydration properties
DO  - 10.3390/foods12122281
ER  -