Mathematic Modelling of the Rheological Behaviour of the Paste of 'Xixona Turron' during the Cooking Process

  1. Caballero, J.A.
  2. Marcilla, A.
  3. García, J.C.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 1997

Alea: 34

Zenbakia: 3

Orrialdeak: 315-329

Mota: Artikulua

DOI: 10.1016/S0260-8774(97)82152-8 GOOGLE SCHOLAR
Datuen iturria: Scopus