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.
Zeitschrift:
Frontiers in Nutrition

ISSN: 2296-861X

Datum der Publikation: 2022

Ausgabe: 9

Art: Artikel

DOI: 10.3389/FNUT.2022.866789 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus