Effect of micro-gel shape and concentration on sensory perception of micro-gels-enriched stirred yoghurts
Author:
Funder
Bpifrance
FEDER
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference40 articles.
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4. Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception;Janssen;Food Hydrocoll.,2009
5. Relating the microstructure of pectin and carrageenan in dairy desserts;Arltoft;Food Hydrocoll.,2008
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