PubAg

Main content area

The gap between food gel structure, texture and perception

Author:
Renard, D., Velde, F. van de, Visschers, R.W.
Source:
Food hydrocolloids 2006 v.20 no.4 pp. 423-431
ISSN:
0268-005X
Subject:
foods, gels, ultrastructure, texture, sensation, proteins, polysaccharides, biopolymers, gelation, food quality, temporal variation, taste, dairy products
Agid:
1380593