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Note. Influence of texture and type of hydrocolloid on perception of basictastes in carrageenan and gellan gels
Authors:
Costell, E Peyrolon, M Duran, L
Citation:
E. Costell et al., Note. Influence of texture and type of hydrocolloid on perception of basictastes in carrageenan and gellan gels, FOOD SC TEC, 6(6), 2000, pp. 495-498
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