Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods-Reference-Cited by-同舟云学术

Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods

Published:2020-01-03 Issue: Volume: Page:89-106
ISSN:
Container-title:Textural Characteristics of World Foods
language:
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Author:

Lorenzo Gabriel,Ranalli Natalia,Andrés Silvina,Zaritzky Noemí,Califano Alicia

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119430902.ch7

Reference70 articles.

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2. Hydrocolloids in gluten-free breads: A review

3. Arendt E. O'Brien C. andGormley T.R.(2002).Development of Guten‐Free Cereal Products.

4. PREFERENCE MAPPING OF TEXTURE OF DULCE DE LECHE

5. Argentino C.A.andMercosur A.(1996).Dulce de leche. Reglamento TécnicoMercosur Sobre Identidad y Calidad Mercosur – GRUPO MERCADO COMÚN – Res. N°137/96. E‐287‐289 177–183 De la Canal y Asociados SRL Buenos Aires Argentina.

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