|
Nhan đề
| Effect of cocoa butter replacement with
a β-glucan-rich hydrocolloid (C-trim30)
on the rheological and tribological properties
of chocolates
† / Suyong Lee and others |
|
Mô tả vật lý
| From p.167-171 |
|
Từ khóa tự do
| Chocolate |
|
Từ khóa tự do
| Tribology |
|
Từ khóa tự do
| Rheology |
|
Tác giả(bs) CN
| Biresaw, Girma |
|
Tác giả(bs) CN
| Kinney, Mary P. |
|
Tác giả(bs) CN
| Lee, Suyong |
|
Nguồn trích
| Journal of the science of food and agriculture-
Số: 1
Tập: 89
Năm: 2009 |
|
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| 009 | 1 0 |
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| 039 | |y20160405154648|znguyenloi |
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| 245 | |aEffect of cocoa butter replacement with
a β-glucan-rich hydrocolloid (C-trim30)
on the rheological and tribological properties
of chocolates
† / |cSuyong Lee and others |
|---|
| 300 | |aFrom p.167-171 |
|---|
| 653 | |aChocolate |
|---|
| 653 | |aTribology |
|---|
| 653 | |aRheology |
|---|
| 700 | |aBiresaw, Girma |
|---|
| 700 | |aKinney, Mary P. |
|---|
| 700 | |aLee, Suyong |
|---|
| 773 | |tJournal of the science of food and agriculture|d2009|v89|i1 |
|---|
| 890 | |c1|d2 |
|---|
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