Alginate Texturization of Highly Acid Fruit Pulps and Juices
- 31 October 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (6) , 1759-1761
- https://doi.org/10.1111/j.1365-2621.1990.tb03622.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- MECHANICAL PROPERTIES of A RASPBERRY PRODUCT TEXTURIZED WITH ALGINATEJournal of Food Processing and Preservation, 1990
- A Modified Maxwell and a Nonexponential Model for Characterization of the Stress Relaxation of Agar and Alginate GelsJournal of Food Science, 1989
- FABRICATED FOODSTUFFS AS MULTICOMPONENT GELSJournal of Texture Studies, 1983
- A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATIONJournal of Food Science, 1976