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Ribes, S.; Estarriaga, R.; Grau Meló, R.; Talens Oliag, P. (2021). Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents. Food & Function. 12(17):8181-8195. https://doi.org/10.1039/d1fo00742d
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/183626
Título: | Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents | |
Autor: | Estarriaga, Raquel | |
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[EN] This study aims to evaluate the colour texture, flow, viscoelastic, sensory, and simulated mastication properties,
in the presence and absence of artificial saliva, of texture-modified Spanish sauce at different
temperatures ...[+]
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Derechos de uso: | Reserva de todos los derechos | |
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Versión del editor: | https://doi.org/10.1039/d1fo00742d | |
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The authors thank the "Ministerio Espanol de Ciencia e Innovacion" for the financial support provided through the RTI2018-098842-B-I00 project. Susana Ribes also thanks the Generalitat Valenciana for her postdoctoral ...[+]
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