TY  - JOUR
T1  - Gel textural characteristics of corn, cassava and yam starch blends a mixture surface response methodology approach.
A2  - Karam, Laura B.
A2  - Grossmann, María Victoria E.
A2  - Silva, Rui Sergio S.F
A2  - Ferrero, Cristina
A2  - Zaritzky, Noemí E.
LA  - English
UL  - http://vufind10-pruebas.sigbunlp.bibliotecas.unlp.edu.ar/Record/dfi.26570
ER  -