Open AccessEVALUATION OF RHEOLOGICAL PROPERTIES OF REDUCED-FAT PROCESSED CHEESE ANALOGUES
Author(s) -
Bartosz Sołowiej
Publication year - 2012
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2012/80/060-071
Subject(s) - rheology , food science , chemistry , materials science , composite material