Curdlan properties for appliction in fat mimetics for meat products

Curdlan properties for appliction in fat mimetics for meat products

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	FUNAMI, T.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 2 (1996), p. 283-287
Materias:	Alimentos industria alimentaria Productos de la carne Grasa Gelificación Elasticidad Viscoelasticidad
Publicación relacionada:	Contenido en: Journal of Food Science

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