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.
Revue:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Année de publication: 2017

Volumen: 20

Pages: 2034-2042

Type: Article

DOI: 10.1080/10942912.2017.1361972 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus