Low sugar bakery jams with gellan gum—guar gum mixtures. Influence of composition on texture

✍ Scribed by E. Durán; E. Costell; L. Izquierdo; L. Durán

• Book ID: 114200504
• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 692 KB
• Volume: 8
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/s0268-005x(09)80349-4