Mince gels with hydrocolloids and salts: composition/function relationships and discrimination of functionality by multivariate analysis

Author: Montero P.   Pérez-Mateos M.  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.213, Iss.4-5, 2001-10, pp. : 338-342

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