✦ LIBER ✦
Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture
✍ Scribed by Carla Gaspar; Olga Laureano; I. Sousa
- Publisher
- Springer
- Year
- 1998
- Tongue
- English
- Weight
- 390 KB
- Volume
- 206
- Category
- Article
- ISSN
- 0044-3026
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