A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients

Publication date: Available online 26 August 2020Source: Food StructureAuthor(s): Ibrahim Palabiyik, Tuba Güleri, Recep Gunes, Barış Öner, Omer Said Toker, Nevzat Konar
Source: Food Structure - Category: Food Science Source Type: research
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