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Development and Structural Behaviour of Soybean Gelato

Juliana Savio1, Daiane Preci1, Murilo Castelle2

  • 1Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910.

Food Technology and Biotechnology
|March 30, 2019
PubMed

Keywords:
crystallinitygelatosolubilitysoybeanstabilityviscosity

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