Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature

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Translated title of the contribution	Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature
Original language	Undefined/Unknown
Pages (from-to)	1027-1036
Number of pages	9
Journal	Journal of the Science of Food and Agriculture
DOIs	https://doi.org/10.1002/jsfa.7190.
State	Published - 13 May 2015

Article Classification

@article{d1c414cc49bf47eca54c10e1f9eaf2e7,

title = "Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature",

author = "\{Quintanilla Carvajal\}, \{Maria Ximena\} and \{Tello Camacho\}, Edisson",

year = "2015",

month = may,

day = "13",

doi = "10.1002/jsfa.7190.",

language = "Indefinido/desconocido",

pages = "1027--1036",

journal = "Journal of the Science of Food and Agriculture",

issn = "1097-0010",

publisher = "John Wiley and Sons Ltd",

}

TY - JOUR

T1 - Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature

AU - Quintanilla Carvajal, Maria Ximena

AU - Tello Camacho, Edisson

PY - 2015/5/13

Y1 - 2015/5/13

U2 - 10.1002/jsfa.7190.

DO - 10.1002/jsfa.7190.

M3 - Artículo

SN - 1097-0010

SP - 1027

EP - 1036

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

ER -