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pro vyhledávání: '"Jesús Manuel Escajeda-García"'
Autor:
Guadalupe Villarreal-Rodríguez, Jesús Manuel Escajeda-García, Lingyun Chen, Nubia Amaya-Olivas, Teresita Ruiz-Anchondo, David Neder-Suarez, David Chávez-Flores, Néstor Gutierrez-Mendez, León Hernández-Ochoa
Publikováno v:
Gels, Vol 10, Iss 5, p 314 (2024)
Food gels are viscoelastic substances used in various gelled products manufactured around the world. Polysaccharides are the most common food gelling agents. The aim of this work was the production and characterization of a gel produced in a blue cor
Externí odkaz:
https://doaj.org/article/3828ba992fa941f8a753a71eb2a3c8f6