Xanthan Gum as an Alternative to Replace the Fat for Coating and Flavoring the Extruded Snacks

AuthID
 P-00S-CXA
4
Author(s)
Graca, C
·
Sousa, I
·
Monteiro, ARG
Tipo de Documento
Article
Year published
2020
Publicado
in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, ISSN: 0022-1155
Volume: 57, Número: 8, Páginas: 3151-3156 (6)
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Publication Identifiers
Wos: WOS:000543105200039
Source Identifiers
ISSN: 0022-1155
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