5

Interactions Between Lipids and Milk Proteins in Emulsion

Year:
1992
Language:
english
File:
PDF, 460 KB
english, 1992
35

Thermomechanical properties of glassy cereal foods

Year:
1996
Language:
english
File:
PDF, 860 KB
english, 1996
44

Thermomechanical Properties of Frozen Sucrose Solutions

Year:
1992
Language:
english
File:
PDF, 549 KB
english, 1992
45

Glass Transition and Food Technology: A Critical Appraisal

Year:
2002
Language:
english
File:
PDF, 564 KB
english, 2002