Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate

1. Troncoso, R.
2. Torrado, A.
3. Pérez-Guerra, N.
4. Tovar, C.A.

Exportar

Exportar

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exportar

×

Non se pode exportar o documento porque pertence a outro portal.

Texto completo

lock_openTexto completo externo

DOI: 10.3390/MACROMOL4020025 GOOGLE SCHOLAR lock_openAcceso aberto editor

Fonte de datos: Scopus