Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data

出版年份 2014 全文链接

标题

Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data

作者

关键词

-

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 59, Issue 1, Pages 342-347

出版商

Elsevier BV

发表日期

2014-06-06

DOI

10.1016/j.lwt.2014.05.047

向作者/读者发起求助以获取更多资源

Protocol

Reagent

Reprint

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

© Peeref 2019-2024. All rights reserved.