Change in Water Holding Capacity (WHC) of Mushroom during Processing: An Analysis Based on Flory Rehner’s Apprroach

Research output: Contribution to conferencePosterProfessional

Original languageEnglish
Publication statusPublished - 2012
EventFaraday Discussion 158: Soft Matter Approaches to Structured Foods - Wageningen, Netherlands
Duration: 2 Jul 20124 Jul 2012

Conference

ConferenceFaraday Discussion 158: Soft Matter Approaches to Structured Foods
CountryNetherlands
CityWageningen
Period2/07/124/07/12

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