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Food Research International 2018 / 10

Modeling the rheological properties of currant paste as a function of plasticizers concentration, storage temperature and time and process temperature

Nikolidaki, Eirini K., Mandala, Ioanna, Zogzas, Nikolaos P., Karathanos, Vaios T.
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.10.025
Date:
October, 2018
File:
PDF, 1.69 MB
english, 2018
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