Explora I+D+i UPV

Volver atrás Publicación

Effect of microwave and convectional thawing on microstructure of low-fat white sauces elaborated with soy protein

Compartir
Autores UPV

Año

CONGRESO

Effect of microwave and convectional thawing on microstructure of low-fat white sauces elaborated with soy protein