TEMPERATURE-DEPENDENCE OF THE VISCOSITY OF SUGAR AND MALTODEXTRIN SOLUTIONS IN COEXISTENCE WITH ICE

被引：0
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作者：
KERR, WL
REID, DS
机构：
来源：
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1994年 / 27卷 / 03期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：225 / 231
页数：7
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