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Effect of added ingredients on water status and physico-che..:
Diantom, Agoura
;
Curti, Elena
;
Carini, Eleonora
.
Food Chemistry. 236 (2017) - p. 101-108 , 2017
Link:
https://doi.org/10.1016/j.foodchem.2017.01.160
RT Journal T1
Effect of added ingredients on water status and physico-chemical properties of tomato sauce
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2017.01.160&Exemplar=1&LAN=DE A1 Diantom, Agoura A1 Curti, Elena A1 Carini, Eleonora A1 Vittadini, Elena PB Elsevier BV YR 2017 SN 0308-8146 JF Food Chemistry VO 236 SP 101 OP 108 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2017.01.160 DO https://doi.org/10.1016/j.foodchem.2017.01.160 SF ELIB - SuUB Bremen
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