Yoghurt-type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

dc.creatorAguilar-Raymundo V.G., Vélez-Ruiz J.F.
dc.date2020-12-11T06:46:42Z
dc.date2020-12-11T06:46:42Z
dc.date2019
dc.date.accessioned2023-07-21T20:22:12Z
dc.date.available2023-07-21T20:22:12Z
dc.identifier2-s2.0-85060915814
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13602
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745725
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85060915814&doi=10.1111%2f1471-0307.12581&partnerID=40&md5=c9ab2f8239c3b653054aa06ffde9b666
dc.sourceInternational Journal of Dairy Technology
dc.titleYoghurt-type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties
dc.typeArticle


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