Recent Advances on the Use of Different Gels Type in the Food Industry
This Special Issue, titled “Recent Advances on the Use of Different Gels Type in the Food Industry”, comprehensively discusses the various applications of and advancements in the production and use of different types of gels in food products in order to improve their quality, such as their compositi...
I tiakina i:
| Hōputu: | Online |
|---|---|
| Reo: | Ingarihi |
| I whakaputaina: |
MDPI - Multidisciplinary Digital Publishing Institute
2026
|
| Ngā marau: | |
| Urunga tuihono: | ONIX_20260416T142754_9783725859375_45 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
Ngā tūemi rite: Recent Advances on the Use of Different Gels Type in the Food Industry
- Sensory Analysis and Consumer Research in New Product Development
- Analysis of Sensory Properties in Foods
- By-Products: Characterisation and Use as Food
- Motivations Associated with Food Choices and Eating Practices
- Sustainable Food Consumption Practices: Insights into Consumer Experience
- Consumer Preferences and Acceptance of Meat Products