Thermal, mechanical and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids.
Guardado en:
| Autor Corporativo: | Procesamiento de Alimentos |
|---|---|
| Otros Autores: | Herrera, María L., M'Cann, Juan, Ferrero, Cristina, Hagiwara, Tomoaki, Zaritzky, Noemí E., Hartel, Richard W. |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Acceso en línea: | http://www.springerlink.com/content/tv232775173k6173/?p=0e3a809314094a82924aa126151f3ed6&pi=2 |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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