TY  - JOUR 
AU  - Bravo Núñez, Ángela
AU  - Garzón Lloría, Raquel
AU  - Rosell, Cristina M.
AU  - Gómez Pallarés, Manuel
PY  - 2019
SN  - 1999-4907
UR  - https://uvadoc.uva.es/handle/10324/50451
AB  - Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5,...
LA  - eng
PB  - MDPI
KW  - Proteínas
KW  - Almidón
TI  - Evaluation of starch–protein interactions as a function of pH
DO  - 10.3390/foods8050155
ER  -