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Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp.

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Bibliographic Details
Title: Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp.
Alternate Title: Modelado reológico, microestructura y estabilidad física de los postres tipo natillas elaborados a base de soja y enriquecidos con pulpa de guayaba.
Authors: Spada, Jordana C.1 (AUTHOR) jcorralospada@yahoo.com.br, Marczak, Ligia D.F.1 (AUTHOR), Tessaro, Isabel C.1 (AUTHOR), Flôres, Simone H.2 (AUTHOR), Cardozo, Nilo S.M.1 (AUTHOR)
Source: CyTA: Journal of Food. Aug2015, Vol. 13 Issue 3, p373-384. 12p.
Database: Academic Search Ultimate
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ISSN:19476337
DOI:10.1080/19476337.2014.987698