The mouth-feel properties of polysaccharides and...

Food Chemistry 2004 Vol. 85; Iss. 4

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Stéphane Vidal, Leigh Francis, Pascale Williams, Mariola Kwiatkowski, Richard Gawel, Véronique Cheynier, Elizabeth Waters
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Volume:
85
Year:
2004
Language:
english
Pages:
7
DOI:
10.1016/s0308-8146(03)00084-0
File:
PDF, 180 KB
english, 2004
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