The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza

International Journal of Food Properties

Volumn 16, Issue 7, 2013, Pages 1417-1428

  Pečivová, Pavlina ^a   Dula, Tomáš ^a   Hrabě, Jan ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Dough; Hydrocolloid; Pizza; Quality; Sensory analysis

Indexed keywords

APPLE PECTIN; DOUGH; HYDROCOLLOID; ORGANOLEPTIC CHARACTERISTICS; PIZZA; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SIGNIFICANT DIFFERENCES;

ADHESIVES; COLLOIDS; FRUITS; IMAGE QUALITY;

FORESTRY;

ADHESIVES; COLLOIDS; FOOD; FRUITS; IMAGE QUALITY;

ACACIA; ACACIA SENEGAL; MALUS X DOMESTICA;

EID: 84878745507     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.587931     Document Type: Article

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