Artigo · Revista · 2026

Starch modification and protein complexation synergistically strengthen hydrocolloid networks and limit enzymatic hydrolysis in gluten-free noodles

Babatunde Olawoye, Oladapo Fagbohun, Folasade Olabimpe Adeboyejo, Boluwatife Martins Okedepo, Gladys Damilola Obalowo, Christopher Olayinka Adedoyin e mais 3

Food Hydrocolloids

• Acesso fechado
• Internacional · 2 países

Ir para a editora10.1016/j.foodhyd.2026.112891