Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts
Crossref DOI link: https://doi.org/10.1007/s13197-015-1756-9
Published Online: 2015-02-18
Published Print: 2015-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Arancibia, Carla
Bayarri, Sara
Costell, Elvira
Text and Data Mining valid from 2015-02-18