Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures

Gespeichert in:

Autor*in:	Albert, A. [verfasserIn] Perez-Munuera, I. Quiles, A. Salvador, A. Fiszman, S.M. Hernando, I.

Format:	Artikel

Erschienen:	2009

Umfang:	6

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 23(2009), 5, Seite 1443-1448
Übergeordnetes Werk:	volume:23 ; year:2009 ; number:5 ; pages:1443-1448 ; extent:6

Katalog-ID:	OLC1810249783

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