Relationship between texture of gels and flavour release
To provide further insight into the relationship between the structure of hydrocolloid solutions and gels and perception of taste and flavour, solutions of gelatin and locust bean gum, and gels prepared from mixtures of (a) high acyl and low acyl gellan (b) carrageenan and locust bean gum were studi...
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University of Nottingham
2009
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503802 |