Erratum: Influence of the starch content in the viscoelastic properties of surimi gels (Journal of Food Engineering (2008) 84 (140-147))

  1. Campo-Deaño, L.
  2. Tovar, C.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2011

Volumen: 106

Número: 2

Pages: 176

Type: Erreur

DOI: 10.1016/J.JFOODENG.2011.04.023 GOOGLE SCHOLAR
La source de données: Scopus