Mango pulp-agar based model gel: textural characterisation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0486-x.pdf
Reference23 articles.
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3. Bayarri S, Izquierdo L, Duran L, Costell E (2006) Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloid gels. Int J Food Sci Technol 41:980–986
4. Bhattacharya S, Jena R (2007) Gelling behaviour of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties. J Food Engg 78:1305–1314
5. Bourne MC (2002) Food texture and viscosity: concept and measurement. Academic, San Diego, pp 107–188
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