Caciano Pelayo Zapata Noreña | IUFoST | Galoá Proceedings

Food Technology Department/ Food Science and Technology Institute

Caciano Pelayo Zapata Noreña

Is this your profile? Do login to access your certificates

Effects of inulin and xanthan gum on the modification of the rheological properties of dairy custard
Food Engineering

Elvira Costell ; Sara Bayarri ; Caciano Pelayo Zapata Noreña ¹

¹ Food Technology Department/ Food Science and Technology Institute

-
42876

Co-authors (12)