Characterization of the thermal behavior and structural properties of a commercial high-solids confectionary gel made with gelatin
| Autor: | Obas, Frantz-Lairy, Thomas, Leonard C., Terban, Maxwell W., Schmidt, Shelly J. |
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| Zdroj: | In Food Hydrocolloids March 2024 148 Part A |
| Databáze: | ScienceDirect |
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