Influence of thermal treatment on the flow of starch-based food emulsions

  1. Martínez, I.
  2. Partal, P.
  3. Muñoz, J.
  4. Gallegos, C.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377

Argitalpen urtea: 2003

Alea: 217

Zenbakia: 1

Orrialdeak: 17-22

Mota: Artikulua

DOI: 10.1007/S00217-003-0676-5 GOOGLE SCHOLAR
Datuen iturria: Scopus