Thixotropic behavior of salad dressings stabilized with modified starch, pectin, and gellan gum. Influence of temperature

  1. Hernández, M.J.
  2. Dolz, J.
  3. Delegido, J.
  4. Cabeza, C.
  5. Dolz, M.
Aldizkaria:
Journal of Dispersion Science and Technology

ISSN: 0193-2691,  1532-2351

Argitalpen urtea: 2008

Alea: 29

Zenbakia: 2

Orrialdeak: 213-219

Mota: Artikulua

DOI: 10.1080/01932690701707191 GOOGLE SCHOLAR
Datuen iturria: Scopus