Effects of guar gum and microcrystalline cellulose on sensory and thermal properties of a high fat model food system

H T Lawless, H Tuorila, K Jouppila, P Virtanen, J Horne

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalJournal of Texture Studies
Volume27
Pages (from-to)493-516
Number of pages24
ISSN0022-4901
Publication statusPublished - 1996
MoE publication typeA1 Journal article-refereed

Fields of Science

  • TIME-INTENSITY
  • FIRMNESS
  • 415 Other agricultural sciences
  • 416 Food Science

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