Works matching DE "PANNA cotta"

New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 14, p. 4961, doi. 10.1002/jsfa.8373

By:

• Borreani, Jennifer;
• Hernando, Isabel;
• Salvador, Ana;
• Quiles, Amparo

Publication type:

Article