Propriedades funcionais de ingredientes alimentares usando modelos matemáticos para misturas: 1. Solubilidade e capacidade de absorçäo de água / Modeling functional properties of food ingredients using experiments with mixtures: 1. Solubility and water absorption
Arq. biol. tecnol
;
36(3): 585-96, 1993. ilus, tab
Article
in Portuguese
| LILACS
| ID: lil-161725
Subject(s)
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Index:
LILACS (Americas)
Main subject:
Solubility
/
Food Additives
/
Food Technology
Type of study:
Risk factors
Language:
Portuguese
Journal:
Arq. biol. tecnol
Journal subject:
Biology
/
Biotechnology
Year:
1993
Type:
Article
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