Cite
HARVARD Citation
Caparino, O. et al. (2017). Rheological measurements for characterizing sticky point temperature of selected fruit powders: An experimental investigation. Journal of food engineering. pp. 61-72. [Online].
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Caparino, O. et al. (2017). Rheological measurements for characterizing sticky point temperature of selected fruit powders: An experimental investigation. Journal of food engineering. pp. 61-72. [Online].