검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners Soukoulis C, Rontogianni E, Tzia C Journal of Food Engineering, 100(4), 634, 2010 |
| 2 |
Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads Collar C, Bollain C, Angioloni A Journal of Food Engineering, 70(4), 479, 2005 |