Flavour/taste perception in thickened systems: the effect of guar gum above and below c*
- 1 April 1987
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 1 (3) , 197-205
- https://doi.org/10.1016/s0268-005x(87)80003-6
Abstract
No abstract availableKeywords
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