Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion
Ahmed, Jasim, Al-Foudari, Muhammad, Al-Salman, Fatimah, Almusallam, Abdulwahab S.Том:
124
Мова:
english
Журнал:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2013.09.030
Date:
March, 2014
Файл:
PDF, 1.44 MB
english, 2014