๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics

โœ Scribed by O Sipahioglu; V.B Alvarez; C Solano-Lopez


Book ID
117653789
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
795 KB
Volume
9
Category
Article
ISSN
0958-6946

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES