Texture and rheological evaluation of aerated confectionery
Language: English
Page range: 60 - 65
Submitted on: May 9, 2020
|Accepted on: Jun 29, 2020
|Published on: Sep 18, 2020
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2020 Sergiu Pădureţ, Raluca-Olimpia Zimbru, Sonia Amariei, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.