Alginate Texturization of Highly Acid Fruit Pulps and Juices
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb03622.x/fullpdf
Reference8 articles.
1. M. Glicksman, 1983 . Food Hydrocolloids , Vol. 2 , p.159 . CRC Press, Inc., Boca Raton, FL.
2. A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION
3. A Modified Maxwell and a Nonexponential Model for Characterization of the Stress Relaxation of Agar and Alginate Gels
4. MECHANICAL PROPERTIES of A RASPBERRY PRODUCT TEXTURIZED WITH ALGINATE
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