En el presente estudio se caracteriza la influencia de distintos polisacáridos (almidón nativo y modificado y tau, lambda y kapa carragenatos) y de la sal sobre las propiedades dieléctricas, la reología y la microestructura ...

[EN] The consumer values very positively food that, in addition to being convenience food, they have substances with possible long-­term healthy effects, such as bioactive compounds. In recent years, pepper is being ...