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Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

✍ Scribed by Mahmut Dogan; Omer Said Toker; Meryem Goksel


Book ID
107382182
Publisher
Springer US
Year
2011
Tongue
English
Weight
252 KB
Volume
6
Category
Article
ISSN
1557-1858

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