Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels / Fenga, I.; Paciulli, M.; Giordano, S.; Chiavaro, E.; Alinovi, M.. - (2025). ( 4th Food Chemistry Conference: Reshaping Global Food Systems. Glasgow, Scotland 14-16, October, 2025).

Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels

Fenga I.
;
Paciulli M.;Giordano S.;Chiavaro E.;Alinovi M.
2025-01-01

2025
Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels / Fenga, I.; Paciulli, M.; Giordano, S.; Chiavaro, E.; Alinovi, M.. - (2025). ( 4th Food Chemistry Conference: Reshaping Global Food Systems. Glasgow, Scotland 14-16, October, 2025).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/3041033
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