Microstructural changes on batters induced by dossing proceses. Realtionship to rheological properties
Trabajo presentado en el 4th International symposium on food rheology and structure, celebrado en Zúrich (Suiza), del 19 al 23 de febrero de 2006
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| Main Authors: | , , , |
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| Format: | póster de congreso biblioteca |
| Published: |
2006-02-19
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| Online Access: | http://hdl.handle.net/10261/333811 |
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