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