Sensorial analysis of polysaccharide–gelled protein particle dispersions in relation to lubrication and viscosity properties

出版年份 2014 全文链接

标题

Sensorial analysis of polysaccharide–gelled protein particle dispersions in relation to lubrication and viscosity properties

作者

关键词

-

出版物

FOOD RESEARCH INTERNATIONAL

Volume 56, Issue -, Pages 199-210

出版商

Elsevier BV

发表日期

2014-01-03

DOI

10.1016/j.foodres.2013.12.035

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