Premium
From molecular to colloidal, and then to macroscopic aspects of soft foods
Author(s) -
Ritzoulis Christos,
Shao Ping
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14557
Subject(s) - library science , citation , medicine , computer science