ERRATUM: Influence of the Starch Content in the Viscoelastic Properties of Surimi Gels (Journal of Food Engineering (2008) 84 (140-147))

AuthID
 P-008-PHD
2
Author(s)
Tovar, C
Document Type
Correction
Year published
2011
Published
in Journal of Food Engineering, ISSN: 0260-8774
Volume: 106, Issue: 2, Pages: 176
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-79957777293
Source Identifiers
ISSN: 0260-8774
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