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Advances in yield stress measurements for chocolate:
, In:
Advances in Food Rheology and Its Applications
,
Glicerina, V.
;
Romani, S.
- p. 707-730 , 2017
Link:
https://doi.org/10.1016/b978-0-12-823983-4.00006-6
RT T1 <cTitle>Advances in Food Rheology and Its Applications</cTitle>: T1 <Title>Advances in yield stress measurements for chocolate</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_b978-0-12-823983-4.00006-6&Exemplar=1&LAN=DE A1 Glicerina, V. A1 Romani, S. PB Elsevier YR 2017 SP 707 OP 730 LK http://dx.doi.org/https://doi.org/10.1016/b978-0-12-823983-4.00006-6 DO https://doi.org/10.1016/b978-0-12-823983-4.00006-6 SF ELIB - SuUB Bremen
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