RHEOLOGY OF LOW CAL BREAD AND CHANGES DURING STORAGE

Development and rheological characterization of chocolate fondue special formula...

Formulation and rheology of mayonnaise emulsions

Powder mixture for strawberry sorbet

Mesocarp of pequi (Caryocar villosum alb. pers.): incorporation in bitter chocolate...

Study and application cocoa substitute

Rheological study of ice cream formulations produced with different food stabili...

Rheological and microscopic evaluation of marshmallow foams

Rheological and fisical quimichal evaluation of chocolate filled with a fruit mix...

Rheological Properties of French bread dough added of dietary fiber and product sensorial...