Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce
- 1 September 2004
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 64 (3), 335-342
- https://doi.org/10.1016/j.jfoodeng.2003.10.018
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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