Effect of addition of gelatine on microstructure of yoghourt and relationship with their textural properties.
Autores UPV | Lluch Rodriguez, Mª Ángeles |
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Año | 1999 |
Libro | IMPROVED TRADITIONAL FOODS FOR THE NEXT CENTURY |
Autores UPV | Lluch Rodriguez, Mª Ángeles |
---|---|
Año | 1999 |
Libro | IMPROVED TRADITIONAL FOODS FOR THE NEXT CENTURY |