| Date |
10-April-2012 until 13-April-2012 |
| Event Title |
International Symposium on Food Rheology and Structure (ISFRS) |
| Location |
Zurich, Switzerland |
| |
| Presentation Title |
Impact of different technological treatments on structural and rheological properties of a cream cheese model |
| Author(s) |
Aliénor Coutouly, Alain Riaublanc and Monique Axelos |
| Presentation Type |
Available soon. |
| |
| For more information visit: www.isfrs.ethz.ch |