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Flavour distribution and release from gelatine-starch matrices
Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flavour balance of the final product, which are both important for consum...
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| Publicado no: | Food Hydrocoll |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7768189/ https://ncbi.nlm.nih.gov/pubmed/33658741 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodhyd.2020.106273 |
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