Adsorption-isotherm and effect of gum blends on viscosity and microstructure of oat gum (B-D-Glucan)
Guardado en:
Publicado en: | Journal of Food Science |
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Autor principal: | Ninanna, I. A. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of Food Science v. 61, no. 1 (1996), p. 121-126 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of Food Science |
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