Article citationsMore>>

M. Ker?ien?, A. Adams, A. Dubra, N. de Kimpe and D. Leskauskait?, “Interactions between Flavour Release and Rheological Properties in Model Custard Desserts: Effect of Starch Concentration and Milk Fat,” Food Chemistry, Vol. 108, 2008, pp. 1183-1191. doi:10.1016/j.foodchem.2007.11.011

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.
Top