Rheology of Structure Development and Loss During Gelation and Melting

AuthID
 P-001-9KQ
3
Author(s)
Rao, MA
·
Fu, JT
2
Editor(es)
Rao, MA; Hartel, RW
Tipo de Documento
Proceedings Paper
Year published
1998
Publicado
in PHASE/STATE TRANSITIONS IN FOODS: CHEMICAL, STRUCTURAL, AND RHEOLOGICAL CHANGES in IFT BASIC SYMPOSIUM SERIES
Volume: 13, Páginas: 111-157 (47)
Conference
1997 Ift Basic Symposium on Phase/State Transitions in Foods: Chemical, Structural, and Rheological Changes, Date: JUN 13-14, 1997, Location: ORLANDO, FL, Patrocinadores: Inst Food Technol
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Wos®
Publication Identifiers
Wos: WOS:000075607400005
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