Effects of Partial Replacement of Gelatin in High Sugar Gels with Gellan on their Textural, Rhelogical, and Thermal Properties
Crossref DOI link: https://doi.org/10.1007/s11483-016-9454-3
Published Online: 2016-08-30
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ikeda, S.
Henry, K.
Funding for this research was provided by:
Pennsylvania manufacturing confectioners' association
License valid from 2016-08-30