A rheological study of chicory and agave tequilana fructans for use in foods-Reference-Cited by-同舟云学术

A rheological study of chicory and agave tequilana fructans for use in foods

Published:2019-11 Issue: Volume:115 Page:108137
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Rodríguez-González F.,Parra-Montes de Oca M.A.,Ávila-Reyes S.V.^ORCID,Camacho-Díaz B.H.^ORCID,Alamilla-Beltrán L.,Jiménez-Aparicio A.R.,Arenas-Ocampo M.L.^ORCID

Funder

Instituto Politécnico Nacional

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

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4. Ciencia bromatológica: Principios generales de los alimentos, España;Bello Gutiérrez,2000

5. Influence of crystallisation conditions on the large deformation rheology of inulin gels;Bot;Food Hydrocolloids,2004

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