Rheological Properties Of High-Methoxyl Pectin And Locust Bean Gum Solutions In Steady Shear

AuthID
 P-001-PSW
3
Author(s)
RAO, MA
Tipo de Documento
Article
Year published
1992
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 57, Número: 2, Páginas: 443-448 (6)
Indexing
Wos®
Publication Identifiers
Wos: WOS:A1992JG90000044
Source Identifiers
ISSN: 0022-1147
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