Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels

  1. Moreno, H.M.
  2. Herranz, B.
  3. Borderías, A.J.
  4. Tovar, C.A.
Journal:
Food Hydrocolloids

ISSN: 0268-005X

Year of publication: 2016

Volume: 60

Pages: 437-444

Type: Article

DOI: 10.1016/J.FOODHYD.2016.04.015 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus