Microstructural and Rheological Properties of White...

Food and Bioprocess Technology 2015 / 4 Vol. 8; Iss. 4

Microstructural and Rheological Properties of White Chocolate During Processing

Glicerina, Virginia, Balestra, Federica, Rosa, Marco Dalla, Romani, Santina
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Volume:
8
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-014-1443-2
Date:
April, 2015
File:
PDF, 680 KB
english, 2015
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