Description of the rheological behavior of some concentrated food and model oil/water emulsions containing salt substitutes
1989
Lahtinen, S.
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书目信息
EKT-sarja - Helsingin Yliopisto, Elintarvikekemian ja -teknologian Laitos (Finland) | EKT-series - University of Helsinki, Department of Food Chemistry and Technology
期
807
ISSN
0355-1180
出版者
Helsinki Univ.
页码
66 p.
其它主题
Colloide/ technologie alimentaire; Propriete rheologique; Coloides/ tecnologia de los alimentos; Propiedades reologicas; Colloids/ food technology
语言
英语
注释
9 graphs, 8 tables; 117 ref. Summary (En)
类型
Thesis; Bibliography; Summary
团体作者
Helsinki Univ. (Finland). Dept. of Food Chemistry and Technology
1990-08-15
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