Note. Influence of texture and type of hydrocolloid on perception of basic tastes in carrageenan and gellan gels Nota. Influencia de la textura y del tipo de hidrocoloide en la percepción de los gustos fundamentales en geles de carragenato y de gelana

Food Science and Technology International

Volumn 6, Issue 6, 2000, Pages 495-499

  Costell, E ^a   Peyrolon M ^a   Duran L ^a  

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

Author keywords

carragenan gum; gellan gum; gels; hydrocolloids; taste; texture

Indexed keywords

EID: 0039929598     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320000600608     Document Type: Article

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