Influence of Na+, K+ and Ca2+ on Mechanical and Structural Properties of Gels from Chestnut and Rice Flours

AuthID
 P-008-JBB
3
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Tipo de Documento
Article
Year published
2014
Publicado
in CARBOHYDRATE POLYMERS, ISSN: 0144-8617
Volume: 102, Número: 1, Páginas: 30-37 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-84889791061
Wos: WOS:000331779600005
Source Identifiers
ISSN: 0144-8617
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