Karin Holm

Showing 3 publications


Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains

Karin Holm, K. Wendin, Anne-Marie Hermansson
Food Hydrocolloids. Vol. 23 (8), p. 2388-2393
Journal article

Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology

Karin Holm, K. Wendin, Anne-Marie Hermansson
LWT - Food Science and Technology. Vol. 42 (3), p. 788-795
Journal article

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