A Knowledge Base on Cereal Food Foams Processing and Behaviour

  1. Raboutet, C.
  2. Fernandez, C.
  3. LeBlanc, B.
  4. Della Valle, G.D.
  5. Ndiaye, A.
Liburua:
Bubbles in Food 2: Novelty, Health and Luxury

ISBN: 9781891127595

Argitalpen urtea: 2008

Orrialdeak: 381-388

Mota: Liburuko kapitulua

DOI: 10.1016/B978-1-891127-59-5.50040-7 GOOGLE SCHOLAR
Datuen iturria: Scopus