Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment

  1. Herranz, B.
  2. Moreno, H.M.
  3. Borderías, A.J.
  4. Tovar, C.A.
Aldizkaria:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Argitalpen urtea: 2017

Alea: 20

Orrialdeak: 2034-2042

Mota: Artikulua

DOI: 10.1080/10942912.2017.1361972 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus