Microstructure and reconstitution of freeze-dried gum Arabic at a range of concentrations and primary drying temperatures (2020)

First Author: Malik N
Attributed to:  CENTRE FOR SUSTAINABLE ENERGY USE IN FOOD CHAINS funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2020.105712

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2020.105712

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids