Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties

Publication date: Available online 21 December 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Lorena Machado Farias, Carlos Artur Nascimento Alves, Juliana Nascimento da Costa, Paulina Mata, Paulo Henrique Machado de Sousa
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research