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Application of liquid and solid rheological technologies to the textural characterisation of semi-solid foods

✍ Scribed by Tim Kealy

Book ID: 116488055
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 233 KB
Volume: 39
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2005.07.016

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