학술논문
Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters
Document Type
Article
Source
In: CYTA - Journal of Food . (CYTA - Journal of Food, 1 January 2018, 16(1):306-310)
Subject
Language
English
Spanish; Castilian
Spanish; Castilian
ISSN
19476345
19476337
19476337