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Efecto de gelificantes en la formulación de dulce de yacón

Ciencia e Tecnologia de Alimentos (2008) 28(2) 429-434
DOI: 10.1590/S0101-20612008000200025
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Maldonado, S., & Singh, J. D. C. (2008). Efecto de gelificantes en la formulación de dulce de yacón. Ciencia e Tecnologia de Alimentos, 28(2), 429–434. https://doi.org/10.1590/S0101-20612008000200025

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