Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH
Paula Benoso Ana Mônica Quinta Barbosa Bittante; Izabel Cristina Freitas Moraes; Paulo José do Amaral Sobral
International Journal of Food Science and Technology Oxford v. 57, n. 4, p. 2365-2375, Apr. 2022Oxford 2022
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2022 Rhe )(Acessar)