Sensory and mechanical attributes of gel texture. II. Gelatin, sodium alginate and kappa-carrageenan gels

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Veröffentlicht in:	Journal of texture studies 1986, Vol.17 (1), p.17-36
Hauptverfasser:	MUNOZ, A. M, PANGBORN, R. M, NOBLE, A. C
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects
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doi_str_mv	10.1111/j.1745-4603.1986.tb00711.x
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ispartof	Journal of texture studies, 1986, Vol.17 (1), p.17-36
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language	eng
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source	Wiley-Blackwell Journals
subjects	Biological and medical sciences Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects
title	Sensory and mechanical attributes of gel texture. II. Gelatin, sodium alginate and kappa-carrageenan gels
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