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

AuthID
 P-00G-HQ1
4
Author(s)
Danalache, F
·
Mata, P
·
Tipo de Documento
Article
Year published
2015
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 62, Número: 1, Páginas: 576-583 (8)
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Wos®
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Publication Identifiers
Wos: WOS:000352115500029
Source Identifiers
ISSN: 0023-6438
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