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Journal description
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Details for article 10 of 14 found articles
| Title: |
Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums |
| Author: |
Dogan, Mahmut Toker, Omer Said Goksel, Meryem |
| Appeared in: |
Food biophysics |
| Paging: | Volume 6 (2011) nr. 4 pages 512-518 |
| Year: |
2011 |
| Contents: | |
| Publisher: |
Springer US, Boston |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 10 of 14 found articles
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