Physicochemical and rheological properties of a dairy dessert, enriched with chickpea flour

dc.creatorAguilar-Raymundo V.G., Vélez-Ruiz J.F.
dc.date2020-12-11T06:40:51Z
dc.date2020-12-11T06:40:51Z
dc.date2018
dc.date.accessioned2023-07-21T20:21:48Z
dc.date.available2023-07-21T20:21:48Z
dc.identifier2-s2.0-85060142240
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13424
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745547
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85060142240&doi=10.3390%2ffoods7020025&partnerID=40&md5=9d7d261135fbfcbae6ea075089c52ba2
dc.sourceFoods
dc.titlePhysicochemical and rheological properties of a dairy dessert, enriched with chickpea flour
dc.typeArticle


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