Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours

✍ Scribed by N. BOMBARA; A.M.R. PILOSOF; M.C. AÑÓN

• Book ID: 108820218
• Publisher: Institute of Food Technologists
• Year: 1994
• Tongue: English
• Weight: 353 KB
• Volume: 59
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1994.tb05578.x