Structural modification of starch matrices by addition of bacterial cellulose: towards the design of food materials with tailored functional properties.
INICIACION
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| Format: | report |
| Status: | Published version |
| Publication Date: | 2016 |
| Country: | Chile |
| OAI Identifier: | oai:repositorio.anid.cl:10533/237628 |
| Online Access: | https://hdl.handle.net/10533/237628 |
| Access Level: | Open access |
| Keyword: | Conocimiento General Tecnología y Ciencias de la Ingeniería Ingeniería 3 Procesamiento y Tecnología de Alimentos |
| Summary: | INICIACION |
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