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pro vyhledávání: '"Hazar Mojaed"'
Autor:
Antonia Tamborrino, Claudio Perone, Hazar Mojaed, Roberto Romaniello, Antonio Berardi, Pasquale Catalano, Alessandro Leone
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Food matrix structures are becoming more and more investigated from a rheological characterization point of view because this influences their behavior in the food process phases. In this study, a brief characterization of olive paste is attempted ac
Externí odkaz:
https://doaj.org/article/5ef021020117406aa85c1ecd2ddb42ce
