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

AuthID
 P-00G-HQ1
4
Author(s)
Danalache, F
·
Mata, P
·
Document Type
Article
Year published
2015
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 62, Issue: 1, Pages: 576-583 (8)
Indexing
Wos®
Crossref®
Google Scholar®
Publication Identifiers
Wos: WOS:000352115500029
Source Identifiers
ISSN: 0023-6438
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service