Novel Mango Bars Using Gellan Gum as Gelling Agent: Rheological and Microstructural Studies

AuthID
 P-00A-80R
4
Author(s)
Danalache, P
·
Mata, P
·
Document Type
Article
Year published
2015
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 61, Issue: 1, Pages: 576-583 (8)
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Wos®
Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84924141604
Wos: WOS:000351646000029
Source Identifiers
ISSN: 0023-6438
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