Adsorption-isotherm and effect of gum blends on viscosity and microstructure of oat gum (Beta-D-Glucan)
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 61, no. 1 (1996), p. 121-126 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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