Impact Of Mg(2+) And Tara Gum Concentrations On Flow And Textural Properties Of Wpi Solutions And Cold-Set Gels

AuthID
 P-003-BCD
3
Author(s)
Tipo de Documento
Article
Year published
2010
Publicado
in INTERNATIONAL JOURNAL OF FOOD PROPERTIES, ISSN: 1094-2912
Volume: 13, Número: 5, Páginas: 972-982 (11)
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Publication Identifiers
SCOPUS: 2-s2.0-77955584694
Wos: WOS:000281617600003
Source Identifiers
ISSN: 1094-2912
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