Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities

  1. Montes, L.
  2. Rosell, C.M.
  3. Moreira, R.
Revista:
Frontiers in Nutrition

ISSN: 2296-861X

Ano de publicación: 2022

Volume: 9

Tipo: Artigo

DOI: 10.3389/FNUT.2022.866789 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus