Texture, Microstructure and Consumer Preference of Mango Bars Jellified with Gellan Gum

AuthID
 P-00A-7XE
5
Author(s)
Danalache, F
·
Beirao Da Costa, S
·
Mata, P
·
Tipo de Documento
Article
Year published
2015
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 61, Número: 1, Páginas: 584-591 (8)
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Wos®
Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84924171566
Wos: WOS:000351646000030
Source Identifiers
ISSN: 0023-6438
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