Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis (2014)
Attributed to:
EPSRC Centre for Innovative Manufacturing in Food
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2012.12.013
Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2012.12.013
Type: Journal Article/Review
Parent Publication: Food Hydrocolloids