Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
Autor: | Altamirano-Fortoul, R., Hernández-Muñoz, P., Hernando, I., Rosell, C.M. |
---|---|
Zdroj: | In Journal of Food Engineering October 2015 163:25-31 |
Databáze: | ScienceDirect |
Externí odkaz: |