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

标题
Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 12, Issue 1, Pages 176-210
出版商
Informa UK Limited
发表日期
2010-06-15
DOI
10.1080/10942910802223404

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