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- W4386251889 abstract "1. Abson, R., Gaddipati, S.R., Hort, J., Mitchell, J.R., Wolf, B., Hill, S.E. (2014). A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum. Food Hydrocolloids, 35, 85-90. https://doi.org/10.1016/j.food.... CrossRef Google Scholar" @default.
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- W4386251889 title "Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product" @default.
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