Sucrose release from polysaccharide gels
Sucrose release from polysaccharide gels has been studied extensively because it is expected to be useful in understanding flavour release from solid foods and to find a new processing method which produces more palatable and healthier foods.
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2010 ◽
Vol 2010.1
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pp. 375-376
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2007 ◽
Vol 2007.42
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pp. 153-154
2003 ◽
Vol 8
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pp. 35-41
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