๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

PERCEIVED TEXTURAL DIMENSIONS OF FRUIT-BASED BEVERAGES

โœ Scribed by MARGARET R. INGATE; CAROL M. CHRISTENSEN


Book ID
111345943
Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
608 KB
Volume
12
Category
Article
ISSN
0022-4901

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Whey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey-bascd products make them suitable for the normal nutrition as well as for application i