Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties-Reference-Cited by-同舟云学术

Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties

Published:2021-04 Issue: Volume:23 Page:100294
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Leal Amanda Rodrigues^ORCID,Oliveira Luciana de Siqueira,Farias Lorena Machado,Alves Carlos Artur Nascimento,Costa Juliana Nascimento da,Mata Paulina^ORCID,Sousa Paulo Henrique Machado de^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

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5. Textural characterization of gellan and agar based fabricated gels with carrot juice;Banerjee;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2013

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