The dependence of sucrose, glucose syrop, furcellaran and citric acid concentrations on the properties and self-life stability of jelly
author
statement of authorship
A.Salumets, K.Laos, H.Lüüs
journal volume number month
15
year of publication
pages
p. 60-70 : ill
ISSN
1406-2712
notes
Bibliogr.: 5 ref
review
Kokkuvõte: Marmelaadi põhikomponentide mõju marmelaadi omadustele ja säilivusele
language
inglise
Salumets, A., Laos, K., Lüüs, H. The dependence of sucrose, glucose syrop, furcellaran and citric acid concentrations on the properties and self-life stability of jelly // Food and nutrition = Toit ja toitumine (2007) 15, p. 60-70 : ill.