Abstract
Basic Studies on Physical Properties, Mastication and Structure of Food and Food Hydrocolloids by Cooking and Their Applications
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https://doi.org/10.11402/cookeryscience.55.57
Journal: Journal of Cookery Science of Japan | Publication Date: Jan 1, 2022 |
Basic Studies on Physical Properties, Mastication and Structure of Food and Food Hydrocolloids by Cooking and Their Applications
Join us for a 30 min session where you can share your feedback and ask us any queries you have