Production of reduced-calorie grape juice jelly with...

European Food Research and Technology 1998 / 03 Vol. 206; Iss. 3

Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture

Carla Gaspar, Olga Laureano, I. Sousa
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Volume:
206
Language:
english
Pages:
6
DOI:
10.1007/s002170050236
Date:
March, 1998
File:
PDF, 390 KB
english, 1998
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