Author: Marangoni A.G.
Publisher: Elsevier
ISSN: 0963-9969
Source: Food Research International, Vol.37, Iss.1, 2004-01, pp. : 1-1
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content
Physical properties of foods special issue
By Scanlon M.G.
Food Research International, Vol. 34, Iss. 10, 2001-01 ,pp. :
Formation and physical properties of acid milk gels: a review
Food Research International, Vol. 30, Iss. 7, 1997-08 ,pp. :
Comparison of physical properties of raw and roasted chickpeas (leblebi)
By Koksel Sivri D. Scanlon M.G. Bushuk W.
Food Research International, Vol. 31, Iss. 9, 1998-11 ,pp. :