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.
Livre:
Bubbles in Food 2: Novelty, Health and Luxury

ISBN: 9781891127595

Année de publication: 2008

Pages: 381-388

Type: Chapitre d'ouvrage

DOI: 10.1016/B978-1-891127-59-5.50040-7 GOOGLE SCHOLAR
La source de données: Scopus