Rheological Properties of Cooking Creams: Effect of...

International Journal of Food Engineering 2007 / 01 Vol. 3; Iss. 3

Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment

Cancela, Angeles, Maceiras, Rocio, Delgado-Bastidas, Nathalie, Alvarez, Estrella
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Volume:
3
Language:
english
Journal:
International Journal of Food Engineering
DOI:
10.2202/1556-3758.1103
Date:
January, 2007
File:
PDF, 419 KB
english, 2007
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