Rheology of aqueous solutions of food additives: Effect of concentration, temperature and blending
Diego Gómez-Dı́az, José M. NavazaVolume:
56
Année:
2003
Langue:
english
Pages:
6
DOI:
10.1016/s0260-8774(02)00211-x
Fichier:
PDF, 212 KB
english, 2003