1.Physicochemical Characterization and Determination of the Useful Life of Dehydrated Creams of Barracuda ( Sphyraena ensis ) Flour with Pregelatinized Corn, Cassava and Yam Starch

作　　者：Barragan Katerine ;Salcedo Jairo G. ;De Paula Claudia D. 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(SPL):62-66.doi:10.19026/ajfst.14.5873

出版社：MAXWELL Science Publication

文章 ID：219764722

文章详细
2.Rheological Behavior of Dehydrated Creams of Barracuda ( Sphyraena ensis ) Flour with Pregelatinized Corn, Cassava and Yam Starch

作　　者：Barragan Katerine ;Salcedo Jairo G. ;De Paula Claudia D. 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(SPL):67-76.doi:10.19026/ajfst.14.5874

出版社：MAXWELL Science Publication

文章 ID：219764723

文章详细
3.Physicochemical Characterization and Determination of the Useful Life of Dehydrated Creams of Barracuda (Sphyraena ensis) Flour with Pregelatinized Corn, Cassava and Yam Starch

作　　者：Barragan Katerine ;Salcedo Jairo G ;De Paula Claudia D 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(1):62-66.doi:10.19026/ajfst.14.5873

出版社：MAXWELL Science Publication

文章 ID：1023359459

文章详细
4.Rheological Behavior of Dehydrated Creams of Barracuda (Sphyraena ensis) Flour with Pregelatinized Corn, Cassava and Yam Starch

作　　者：Barragan Katerine ;Salcedo Jairo G ;De Paula Claudia D 等

出　　处：Advance Journal of Food Science and Technology. 2018 ;15(1):67-76.doi:10.19026/ajfst.14.5874

出版社：MAXWELL Science Publication

文章 ID：1023359460

文章详细

	Barragan Katerine	4篇
	De Paula Claudia D	2篇
	De Paula Claudia D.	2篇
	Hernandez Elvis J	2篇
	Hernandez Elvis J.	2篇

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	Salcedo Jairo G	2篇
	Salcedo Jairo G.	2篇