Article · Journal · 2020

Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam

Citations: 4from other works
Field-weighted impact: 0.461.00 is the world average for its field and year
Among its field: 60th percentileby citations, against works of its field and year
Authors: 6from 4 institutions

Authors

6 authors across 4 institutions in 2 countries