panna cotta
Selected indexed studies
- New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study. (J Sci Food Agric, 2017) [PMID:28403529]
- Acceptance of texture-modified in-between-meals among old adults with dysphagia. (Clin Nutr ESPEN, 2018) [PMID:29779807]
- Validation of the CompactDry "Nissui" BC for Enumeration of Bacillus cereus in a Variety of Foods: AOAC Performance Tested MethodSM 092201. (J AOAC Int, 2023) [PMID:37042699]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study. (2017) pubmed
- Acceptance of texture-modified in-between-meals among old adults with dysphagia. (2018) pubmed
- Validation of the CompactDry "Nissui" BC for Enumeration of Bacillus cereus in a Variety of Foods: AOAC Performance Tested MethodSM 092201. (2023) pubmed
- Properties of Cassava Starch Modified by Amylomaltase from Corynebacterium glutamicum. (2016) pubmed