Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 72, no. 9 (2007), p. E541-E552 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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| 245 | 0 | 0 | |a Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content |
| 336 | # | # | |a texto |b txt |2 rdacontent |
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| 700 | 1 | # | |a Hargreaves, J. M. |
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| 700 | 1 | # | |a Hort, J. |
| 700 | 1 | # | |a Mitchell, J. R. |
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