Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures-Reference-Cited by-同舟云学术

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Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures

Published:2004-05-01 Issue:6 Volume:218 Page:544-553
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Fern�ndez Cristina,Alvarez Mar�a Dolores,Canet Wenceslao

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-0897-2.pdf

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