Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum, and locust bean gum

  1. Dolz, M.
  2. Hernández, M.J.
  3. Delegido, J.
Revue:
Journal of Applied Polymer Science

ISSN: 0021-8995,  1097-4628

Année de publication: 2006

Volumen: 102

Número: 1

Pages: 897-903

Type: Article

DOI: 10.1002/APP.24125 GOOGLE SCHOLAR
La source de données: Scopus