Ejemplares similares: Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante”
- Proximal composition and functional properties of lyophilizated surimi of Dosidicus gigas “jumbo squid”
- Microencapsulation of flax oil with zein using spray and freeze drying
- The Effect of Temperature and Concentration on the Kinematic Viscosity of Starch Gels from Andean Potato Varieties
- Physical, chemical and nutritional characteristics of puffed quinoa
- Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure
- Rotational Composite Flap Technique for Primary Incomplete Cleft Nose Deformity
Tópico: Life Sciences Agricultural and Biological Sciences Food Science Polysaccharides Composition and Applications
Autor: Solari-Godiño, Armando
Autor: Córdova‐Ramos, Javier S.
- Proximal composition and functional properties of lyophilizated surimi of Dosidicus gigas “jumbo squid”
- Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante”
- Morphological characterization by scanning electron microscopy of nanocelluloses of watermelon (Citrullus lanatus) peel