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Stabilization of directly acidified protein drinks by single and mixed hydrocolloids—combining particle size, rheology, tribology, and sensory data - Liu - 2020 - Food Science & Nutrition - Wiley Online Library
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Sensory Evaluation of Food: Principles and Practices [2 ed.] 1441964886, 9781441964885 - DOKUMEN.PUB
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PDF) Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces
Stabilization of directly acidified protein drinks by single and mixed hydrocolloids—combining particle size, rheology, tribol
Den 18. juni 2020
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Stabilization of directly acidified protein drinks by single and mixed hydrocolloids—combining particle size, rheology, tribology, and sensory data - Liu - 2020 - Food Science & Nutrition - Wiley Online Library
