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Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients

Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients

Bousquières, J.; Bonazzi, C.; Michon, C.

期刊名称Food Hydrocolloids
作者Bousquières, J.; Bonazzi, C.; Michon, C.
卷第63卷
印刷ISSN0268-005X
文件大小2312.97KB
发表时间2017-02
DOI10.1016/j.foodhyd.2016.09.036
页码552-560

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