Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan
Crossref DOI link: https://doi.org/10.1007/s13197-019-03983-4
Published Online: 2019-08-01
Published Print: 2019-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zarzycki, Piotr http://orcid.org/0000-0003-1462-6146
Ciołkowska, Aleksandra Elżbieta
Jabłońska-Ryś, Ewa
Gustaw, Waldemar
Text and Data Mining valid from 2019-08-01
Version of Record valid from 2019-08-01
Article History
Revised: 19 June 2019
Accepted: 24 July 2019
First Online: 1 August 2019