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.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 1997

Volumen: 34

Número: 3

Pages: 315-329

Type: Article

DOI: 10.1016/S0260-8774(97)82152-8 GOOGLE SCHOLAR
La source de données: Scopus