Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer | AVESİS

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Characterisation of the flowability of the instant pudding and baking powder by using powder rheometer

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DOĞAN M., GURMERİÇ V.

The 7th International Symposium on Food Rheology and Structure - ISFRS 2015, Zürih, Switzerland, 7 - 11 June 2015, pp.227, (Full Text)

Publication Type: Conference Paper / Full Text
City: Zürih
Country: Switzerland
Page Numbers: pp.227
Erciyes University Affiliated: Yes