Sensory quality of low-sugar orange gels with gellan, xanthan and locust bean gums

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 204, Issue 3, 1997, Pages 183-188

  Damásio, M Helena ^a,b   Costell, Elvira ^a   Durán, Luis ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Aspartame; Free choice profile; Gellan; Orange gels

Indexed keywords

EID: 0005989890     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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