Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels
Crossref DOI link: https://doi.org/10.1007/s13197-014-1577-2
Published Online: 2014-09-23
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zavala, Lucía
Roberti, Paula
Piermaria, Judith A.
Abraham, Analía G.
Text and Data Mining valid from 2014-09-23