Article thumbnail

A structured multi-factor approach to investigate the effects of fat reduction in the cream of a biscuit

By Eddie Schrevens, G. De Rijck and H. Coppenolle


status: publishe

Publisher: The Society
Year: 2002
OAI identifier:
Provided by: Lirias
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • (external link)
  • Suggested articles

    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.