Effect of Sucrose, Stevia and Xylitol on Rheological Properties of Gels from Blends of Chestnut and Rice Flours

AuthID
 P-006-6JJ
3
Author(s)
Tipo de Documento
Article
Year published
2013
Publicado
in CARBOHYDRATE POLYMERS, ISSN: 0144-8617
Volume: 98, Número: 1, Páginas: 249-256 (8)
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Publication Identifiers
Pubmed: 23987342
SCOPUS: 2-s2.0-84879811404
Wos: WOS:000325835600033
Source Identifiers
ISSN: 0144-8617
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