Low-fat Margarine spreads as affected by aqueous phase hydrocolloids

Low-fat Margarine spreads as affected by aqueous phase hydrocolloids

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	CLEGG, S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 5 (1996), p. 1073-1079
Materias:	Alimentos Margarina
Publicación relacionada:	Contenido en: Journal of Food Science

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