Polyphenols_rheology_digestion_corn starch gels_bread features
Published: 19 February 2024| Version 1 | DOI: 10.17632/sh8b35h8wm.1
Contributor:
Ramón MoreiraDescription
Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features
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Institutions
Universidade de Santiago de Compostela, Instituto de Agroquimica y Tecnologia de Alimentos
Categories
Food Science, Food Engineering
Funding
Ministerio de Ciencia e Innovación
Project RTI2018-095919-B-C2
European Regional Development Fund
Project RTI2018-095919-B-C2