Incorporation of snail meat particles in gellan gum fluid gels: Stability against sedimentation and rheological behavior
| Autor: | Pissia, Maria-Apostolia, Matsakidou, Anthia, Lazaridou, Athina, Paraskevopoulou, Adamantini, Kiosseoglou, Vassilios |
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| Zdroj: | In Food Hydrocolloids August 2024 153 |
| Databáze: | ScienceDirect |
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