EFFECTS OF GUAR GUM AND MICROCRYSTALLINE CELLULOSE ON SENSORY AND THERMAL PROPERTIES OF A HIGH FAT MODEL FOOD SYSTEM

✍ Scribed by HARRY T. LAWLESS; HELY TUORILA; KIRSI JOUPPILA; PAULA VIRTANEN; JOHN HORNE

• Book ID: 111346464
• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 1011 KB
• Volume: 27
• Category: Article
• ISSN: 0022-4901
• DOI: 10.1111/j.1745-4603.1996.tb00091.x