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

AuthID
 P-00G-G65
3
Author(s)
Gaspar, C
·
Sousa, I
Tipo de Documento
Article
Year published
1998
Publicado
in Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, ISSN: 0044-3026
Volume: 206, Número: 3, Páginas: 169-174
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-0008086553
Source Identifiers
ISSN: 0044-3026
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service