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Wiley, Journal of the Science of Food and Agriculture, 3(96), p. 1027-1036, 2015

DOI: 10.1002/jsfa.7190

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Effect of borojo (Borojoa patinoiCuatrecasas) three-phase composition and gum arabic on the glass transition temperature

Journal article published in 2015 by Jenny M. Rodríguez-Bernal, Edisson Tello, Enrique Flores-Andrade, Maria de Jesús Perea-Flores ORCID, Alba A. Vallejo-Cardona, Gustavo F. Gutiérrez-López, Maria X. Quintanilla-Carvajal
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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