FOOD TEXTURE and RHEOLOGY, E-conference for UNDERGRADUATE & MASTER students

Start time: 
Friday, 20 May 2016, 09:00 CEST
Presenter name: 
Gerhard Schleining
Presenter institution: 
ISEKI-Food Association, Vienna
Description: 

for further information please visit: https://www.iseki-food.net/food_texture_and_rheology 

Endorsed Events

With special discount for ISEKI-members!
6th International Symposium on Gluten-Free Cereal Products and Beverages 2023 (GF23)

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