POTENTIAL USES OF HYDROCOLLOIDS AND GUMS IN FOOD TEXTURE STUDIES

被引：0
|
作者：
Peleg, M. [1 ]
Corradini, M. G. [2 ]
机构：
[1] Univ Massachusetts, Dept Food Sci, Amherst, MA 01002 USA
[2] Univ Argentina Empresa, Inst Technol, Buenos Aires, DF, Argentina
来源：
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 16 | 2012年 / 335卷
关键词：
ACOUSTIC PROPERTIES; SEMILIQUID FOODS; COMPRESSION; CONSISTENCY; SUCROSE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：305 / 316
页数：12
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