Cocoa particles for food emulsion stabilisation. (2013)

First Author: Gould J
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/10.1039/c3fo30181h

PubMed Identifier: 23851644

Publication URI: http://europepmc.org/abstract/MED/23851644

Type: Journal Article/Review

Volume: 4

Parent Publication: Food & function

Issue: 9

ISSN: 2042-6496