Evaluation of rheological, physicochemical, thermal,...

Journal of Food Engineering 2015 / 10 Vol. 162

Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

Duta, Denisa Eglantina, Culetu, Alina
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
162
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2015.04.002
Date:
October, 2015
File:
PDF, 2.55 MB
english, 2015
Conversion to is in progress
Conversion to is failed