Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: Sensory and objective analysis of texture

European Food Research and Technology

Volumn 206, Issue 3, 1998, Pages 169-174

  Gaspar, Carla ^a   Laureano, Olga ^a   Sousa, Isabel ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Grape jelly; Reduced calorie; RSM; Sensory analysis; Texture

Indexed keywords

EID: 54749113664     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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