English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/108705
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Rheology, Texture and Functionality of Soy Protein Isolate-Based Potato Puree: Instrumental, Sensory and Structural Relationships

AuthorsÁlvarez, M. Dolores ; Canet, Wenceslao ; Jiménez, M. José
Issue Date2014
PublisherNova Science Publishers
CitationSoy Protein: Production Methods, Functional Properties and Food Sources: 1- 46 (2014)
Identifiersisbn: 978-1-62948-579-9
Appears in Collections:(ICTAN) Libros y partes de libros
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.