SCOPUS 정보 검색 플랫폼

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 207, Issue 1, 1998, Pages 55-65

Rheological characterization of fresh and cooked potato tissues (cv. Monalisa)

(2) Alvarez, M D a,b Canet, W b

a Centre de Genie Chimique des Milieux Rheologiquement Complexes GEMICO (France)

b INSTITUTO DEL FRÍO CSIC (Spain)

Author keywords

Cooking; Failure; Potato; Rheological properties; Structure

Indexed keywords

EID: 33748840682 PISSN: 00443026 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (45)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.