Production of Reduced-Calorie Grape Juice Jelly with Gellan, Xanthan and Locust Bean Gums: Sensory and Objective Analysis of Texture

AuthID
 P-001-9WT
3
Author(s)
Gaspar, C
·
Tipo de Documento
Article
Year published
1998
Publicado
in ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, ISSN: 1431-4630
Volume: 206, Número: 3, Páginas: 169-174 (6)
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Publication Identifiers
SCOPUS: 2-s2.0-54749113664
Wos: WOS:000073184200005
Source Identifiers
ISSN: 1431-4630
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