Journal

Article
Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations
Journal
International Journal of Food Science and Technology (ISSN: 09505423)
Volume
46
Issue
46
Year
พฤษภาคม 2011
Page
972-978
Class
นานาชาติ
DOI
10.1111/j.1365-2621.2011.02579.x
Related Link
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