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Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model

✍ Scribed by M.P. Molina-Rubio; N.B. Casas-Alencáster; L.P. Martínez-Padilla

Book ID: 116488675
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 188 KB
Volume: 43
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2009.10.023

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