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Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam |
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Titel: |
Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam |
Auteur: |
Gliemmo, María F Montagnani, María A Schelegueda, Laura I González, Malena M Campos, Carmen A |
Verschenen in: |
Food science and technology international |
Paginering: |
Jaargang 22 (2016) nr. 2 pagina's 122-131 |
Jaar: |
2016-03 |
Inhoud: |
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Uitgever: |
SAGE Publications, Sage UK: London, England |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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