Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties
2021 ◽
Vol 23
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pp. 100294
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1979 ◽
Vol 49
(5)
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pp. 1219-1226
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2019 ◽
Vol 9
(6)
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pp. p9091
2017 ◽
Vol 4
(1)
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pp. 9-14
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2020 ◽
Vol 24
(04)
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pp. 1663-1670
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2011 ◽
Vol 40
(12)
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pp. 1750-1756
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