Thermal and mechanical characteristics of a glassy food model based on cassava starch

  1. Pérez, A.
  2. De Sousa, A.
  3. López, J.V.
  4. Laredo, E.
  5. Newman, D.
  6. Sandoval, A.J.
  7. Müller, A.J.
Aldizkaria:
Applied Food Research

ISSN: 2772-5022

Argitalpen urtea: 2022

Alea: 2

Zenbakia: 2

Mota: Artikulua

DOI: 10.1016/J.AFRES.2022.100231 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus