Rheological Characteristics of Nut Creams Realized with...

Journal of Food Quality 2013 / 10 Vol. 36; Iss. 5

Rheological Characteristics of Nut Creams Realized with Different Types and Amounts of Fats

Glicerina, Virginia, Balestra, Federica, Pinnavaia, Gian Gaetano, Dalla Rosa, Marco, Romani, Santina
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Volume:
36
Language:
english
Journal:
Journal of Food Quality
DOI:
10.1111/jfq.12054
Date:
October, 2013
File:
PDF, 867 KB
english, 2013
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