✦ LIBER ✦
Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin
✍ Scribed by Charles S. Brennan; Carmen M. Tudorica
- Book ID
- 108826663
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 383 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0950-5423
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