Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan
Hosseinvand, A., Sohrabvandi, SaraVolume:
8
Journal:
Croatian Journal of Food Science and Technology
DOI:
10.17508/CJFST.2016.8.2.01
Date:
December, 2016
File:
PDF, 640 KB
2016