![](/img/cover-not-exists.png)
MECHANISMS INVOLVED IN the INFUSION of STARCH BASED POROUS FOOD MATERIALS BY OIL BASED LIQUID FOODS.
Z. HIÇSASMAZ, J.T. CLAYTONVolume:
18
Year:
1995
Language:
english
Pages:
20
DOI:
10.1111/j.1745-4530.1995.tb00367.x
File:
PDF, 734 KB
english, 1995