Produits céréaliers -- Qualité

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Mixolab: a new approach to rheology

0 Type: Book

Mixolab: a new approach to rheology

by Dubat, Arnaud, Rosell, Cristina M, Gallagher, Eimear, AACC International

0 Type: Book

Mixolab: a new approach to rheology

by Dubat, Arnaud, Rosell, Cristina M, Gallagher, Eimear, AACC International

0 Type: Book

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing…