Ratio scaling of sweetness and texture in three hydrocolloid gels

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dc.contributor.authorYork, Roberta Kathleenen_US
dc.date.accessioned2012-12-13T17:25:56Z
dc.date.available2012-12-13T17:25:56Z
dc.date.issued1972en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentx, 101 p.en_US
dc.identifierocm72810852en_US
dc.identifier.urihttp://hdl.handle.net/1993/13109
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleRatio scaling of sweetness and texture in three hydrocolloid gelsen_US
dc.typemaster thesisen_US
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