Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature.
J Sci Food Agric
; 96(3): 1027-36, 2016 Feb.
Article
in En
| MEDLINE
| ID: mdl-25821076
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Food Handling
/
Gum Arabic
Limits:
Humans
Country/Region as subject:
America do sul
/
Colombia
Language:
En
Journal:
J Sci Food Agric
Year:
2016
Type:
Article
Affiliation country:
Colombia