PUBLICACIÓN
Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam
Carvalho M.J., Perez-Palacios T., Ruiz-Carrascal J.
2017 LWT-FOOD SCIENCE AND TECHNOLOGY
Food Science (Q1)
JCR: 3.129
SJR: 1.339
CITAS
30
DOI
10.1016/j.lwt.2017.02.039
EID
2-s2.0-85013893294
ISSN
0023-6438
BIBTEX
@article{Carvalho_2017, doi = {10.1016/j.lwt.2017.02.039}, url = {https://doi.org/10.1016%2Fj.lwt.2017.02.039}, year = 2017, month = {jul}, publisher = {Elsevier {BV}}, volume = {80}, pages = {328--334}, author = {M.J. Carvalho and T. Perez-Palacios and J. Ruiz-Carrascal}, title = {Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam}, journal = {{LWT}} }
AUTORES DE LA UEX