New Physico-Chemical Techniques for the Characterization of Complex Food Systems-Reference-Cited by-同舟云学术

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New Physico-Chemical Techniques for the Characterization of Complex Food Systems

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Author:

Dickinson Eric

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-2145-7.pdf

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of the Spreadability of Butter and Butter Substitutes;Applied Sciences;2023-02-17

2. Lipid Emulsions;Bailey's Industrial Oil and Fat Products;2020-02-13

3. Introduction;Nondestructive Measurement in Food and Agro-products;2015

4. THE EFFECT OF TEMPERATURE ON THE RHEOLOGY OF BUTTER, A SPREADABLE BLEND AND SPREADS;Journal of Texture Studies;2009-06

5. Lipid Emulsions;Bailey's Industrial Oil and Fat Products;2005-07-15

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