Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours

  1. Torres, M.D.
  2. Raymundo, A.
  3. Sousa, I.
Revue:
Carbohydrate Polymers

ISSN: 0144-8617

Année de publication: 2013

Volumen: 98

Número: 1

Pages: 249-256

Type: Article

DOI: 10.1016/J.CARBPOL.2013.06.018 GOOGLE SCHOLAR
La source de données: Scopus