Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

Published 2010 View Full Article

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Title
Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 12, Issue 1, Pages 176-210
Publisher
Informa UK Limited
Online
2010-06-15
DOI
10.1080/10942910802223404

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