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A rheological study of chicory and agave tequilana fructans for use in foods
Rodríguez-González, F., Parra-Montes de Oca, M.A., Ávila-Reyes, S.V., Camacho-Díaz, B.H., Jiménez-Aparicio, A.R., Arenas-Ocampo, M.L.Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.05.035
Date:
May, 2019
File:
PDF, 633 KB
english, 2019