Caciano Pelayo Zapata Noreña | IUFoST | Galoá Proceedings

Food Technology Department/ Food Science and Technology Institute

Caciano Pelayo Zapata Noreña

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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

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42876

Coautores(as) (12)