New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study
Crossref DOI link: https://doi.org/10.1007/s00217-015-2422-1
Published Online: 2015-02-11
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hernández-Carrión, María
Sanz, T.
Hernando, I.
Llorca, E.
Fiszman, S. M.
Quiles, A.
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