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Bibliographic Details
Main Author: Cansu Akgul
Format: Artículo científico
Language:en
Published: Universidade Estadual de Maringá 2022
Subjects:
Ingeniería
gums
rheology
fat replacer
Low fat emulsion
Online Access:https://www.redalyc.org/articulo.oa?id=303277857002
https://www.redalyc.org/journal/3032/303277857002/
https://www.redalyc.org/journal/3032/303277857002/html/
https://www.redalyc.org/journal/3032/303277857002/303277857002.epub
https://www.redalyc.org/journal/3032/303277857002/movil
https://doi.org/10.4025/actascitechnol.v44i1.56006
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Internet

https://www.redalyc.org/articulo.oa?id=303277857002
https://www.redalyc.org/journal/3032/303277857002/
https://www.redalyc.org/journal/3032/303277857002/html/
https://www.redalyc.org/journal/3032/303277857002/303277857002.epub
https://www.redalyc.org/journal/3032/303277857002/movil
https://doi.org/10.4025/actascitechnol.v44i1.56006

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