Structural effects of microalgae additives on the starch gelatinisation process
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DOI: 10.1016/j.foodhyd.2017.10.002
Abstract: Abstract This work presents a detailed structural characterisation of the starch gelatinisation process and the effect of the addition of three microalgae species, Nannochloropsis gaditana sp., Scenedesmus almeriensis and Spirulina, by means of an advanced… read more here.
Keywords: gelatinisation process; effects microalgae; starch gelatinisation; structural effects ... See more keywords