Use of an ultrasonic technique to evaluate the rheological properties of cheese and dough
Authors:
- Hae Ok LeeHLHae Ok Lee
- Huiching LuanHLHuiching Luan
- David G. DautDDDavid G. Daut
- 1 January 1992
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 16 (1-2) , 127-150
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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