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Influence of temperature, pH and salts on rheological properties of bitter almond gum

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	Ebrahim HOSSEINI
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Schlagworte:	Agrociencias gum exudate bitter almond gum Apparent viscosity rheological parameters
Online-Zugang:	Acceder al recurso
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