A fundamental optimization study on chewing gum textural...

Food Structure 2020 / 10 Vol. 26

A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients

Palabiyik, Ibrahim, Güleri, Tuba, Gunes, Recep, Öner, Barış, Toker, Omer Said, Konar, Nevzat
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
26
Journal:
Food Structure
DOI:
10.1016/j.foostr.2020.100155
Date:
October, 2020
File:
PDF, 3.93 MB
2020
Conversion to is in progress
Conversion to is failed