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Discussion session on food gels

Author:
Dejmek, P., Visschers, R.W.
Source:
Food hydrocolloids 2006 v.20 no.4 pp. 446-447
ISSN:
0268-005X
Subject:
water content, foods, gels, texture, mouthfeel, stickiness, cold, sensation, astringency, proteins, polysaccharides, melting
Agid:
2901122