Effect of addition of gelatine on microstructure of yogurt and relationship with their textural properties
Trabajo presentado en el International Congress of Improved Traditional Foods for the Next Century, celebrado en Valencia (España), en octubre de 1999
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| Main Authors: | , , , |
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| Format: | póster de congreso biblioteca |
| Published: |
1999-10-28
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| Online Access: | http://hdl.handle.net/10261/333284 |
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| Summary: | Trabajo presentado en el International Congress of Improved Traditional Foods for the Next Century, celebrado en Valencia (España), en octubre de 1999 |
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