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
Document Type
Article
Year published
1998
Published
in Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, ISSN: 0044-3026
Volume: 206, Issue: 3, Pages: 169-174
Indexing
Scopus®
Publication Identifiers
Scopus: 2-s2.0-0008086553
Source Identifiers
ISSN: 0044-3026
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