Time‐intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration
- 1 July 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (4), 727-730
- https://doi.org/10.1111/j.1365-2621.1995.tb06216.x
Abstract
No abstract availableKeywords
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