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Journal description
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Details for article 14 of 18 found articles
| Title: |
Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture |
| Author: |
Gaspar, Carla Laureano, Olga Sousa, I. |
| Appeared in: |
Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology |
| Paging: | Volume 206 (1998) nr. 3 pages 169-174 |
| Year: |
1998 |
| Contents: | |
| Publisher: |
Springer-Verlag, Berlin/Heidelberg |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 14 of 18 found articles
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