Silva, T.N. Costa, A.R. da Garcia-Rojas, E.E. <br/><br/>
Textural balavior of gels formed by rice starch and whey protein isolate: concentartion and crosshead velocites 

<br/><br/><label>Subjects--Topical Terms: </label><br/>AMIDO<br/>INDUSTRIA ALIMENTICIA<br/>ARROZ<br/>PROPRIEDADE REOLOGICA