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Volumn 21, Issue 1, 2006, Pages 25-29

Preliminary tests on a flavoured model system: Elaboration process and rheological characterization of a custard dessert

Author keywords

Oscillation measurements; Penetrometry; Physicochemical interactions; Semi solids; Starch; Structure; Texture

Indexed keywords

AROMATIC COMPOUNDS; GELS; MACROMOLECULES; PHYSICAL CHEMISTRY; RHEOLOGY; STARCH; STATISTICAL METHODS;

EID: 32044445033     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1697     Document Type: Article
Times cited : (6)

References (15)
  • 15
    • 32044440306 scopus 로고    scopus 로고
    • PhD Thesis, Zürich, Switzerland
    • Nuessli J. PhD Thesis, Zürich, Switzerland, 1998.
    • (1998)
    • Nuessli, J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.