Article

Processed cheese analogues incorporating fat-substitutes. 2. Rheology, sensory perception of texture and microstructure

TAMIME, A.-Y. ; MUIR, D.-D. ; SHENANA, M.-E. ; KALAB, M.

1999
[Academic Press] [London] (GBR)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.976

Published in: Lebensmittel - Wissenschaft & Technologie: vol. 32 (no 1), pp. 50-59

The record appears in these collections:
Articles & Preprints > Articles

 Record created 2018-02-09, last modified 2018-02-09


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