✦ LIBER ✦
Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
✍ Scribed by Elizabeth García-García; Alfonso Totosaus
- Book ID
- 116737191
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 368 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0309-1740
No coin nor oath required. For personal study only.