![](/img/cover-not-exists.png)
A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming
María Dolores Alvarez, Wenceslao CanetVolume:
37
Year:
2002
Language:
english
Pages:
15
DOI:
10.1046/j.1365-2621.2002.00521.x
File:
PDF, 510 KB
english, 2002