New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study
Author:
Affiliation:
1. Food Microstructure and Chemistry Research Group, Department of Food Technology; Universitat Politècnica de València; Valencia Spain
2. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC); Paterna Valencia Spain
Funder
Spanish Ministry of the Economy and Competitiveness
EU FEDER
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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