Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability

Journal of Food Quality

Volumn 29, Issue 3, 2006, Pages 203-215

  Castro, Inar A ^a   Motizuki, Miriam ^a   Murai, Hélcio ^a   Chiu, Ming C ^a   Silva, Rui S S F ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33744550045     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2006.00067.x     Document Type: Article

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