Physicochemical changes in frozen products Glass transition and rheological behaviour in frozen starch-sucrose-hydrocolloids systems.
Guardado en:
| Autor Corporativo: | Procesamiento de Alimentos |
|---|---|
| Otros Autores: | Zaritzky, Noemí E., Ferrero, Cristina |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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