Viscoelastic Studies of Fresh Mango Puree Texturised with Gellan Gum

AuthID
 P-00K-A1W
4
Author(s)
Tipo de Documento
Proceedings Paper
Year published
2012
Publicado
in CEFood 2012 - Proceedings of 6th Central European Congress on Food
Páginas: 1231-1234
Conference
6Th Central European Congress on Food, Cefood 2012, Date: 23 May 2012 through 26 May 2012
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-84961306857
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