Gel textural characteristics of corn, cassava and yam starch blends a mixture surface response methodology approach.
Guardado en:
| Autor Corporativo: | Procesamiento de Alimentos |
|---|---|
| Otros Autores: | Karam, Laura B., Grossmann, María Victoria E., Silva, Rui Sergio S.F, Ferrero, Cristina, Zaritzky, Noemí E. |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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