E: Food Engineering & Physical Propertie
Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions
Article first published online: 2 OCT 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 11, pages E1704–E1712, November 2013
How to Cite
Armstrong, M. E. and Barringer, S. A. (2013), Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions. Journal of Food Science, 78: E1704–E1712. doi: 10.1111/1750-3841.12266
- Issue published online: 19 NOV 2013
- Article first published online: 2 OCT 2013
- Manuscript Accepted: 17 AUG 2013
- Manuscript Received: 6 MAY 2013
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