INTERACTIONS BETWEEN FOOD COMPONENTS IN ICE CREAM II: STRUCTURE-TEXTURE RELATIONSHIPS.

Autor: GELIN, J.-L., POYEN, L., RIZZOTTI, R., DACREMONT, C., MESTE, M., LORIENT, D.
Zdroj: Journal of Texture Studies; Jun1996, Vol. 27 Issue 2, p199-215, 17p
Databáze: Complementary Index
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