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

AuthID
 P-00G-HQ2
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: 62, Número: 1, Páginas: 584-591 (8)
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Publication Identifiers
Wos: WOS:000352115500030
Source Identifiers
ISSN: 0023-6438
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