학술논문
Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties
Document Type
Article
Author
Source
In: International Journal of Gastronomy and Food Science . (International Journal of Gastronomy and Food Science, April 2021, 23)
Subject
Language
English
ISSN
18784518
1878450X
1878450X