Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety (2015)
Attributed to:
Copy of Self structuring foods with slow burn for control of satiety
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2014.07.006
Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2014.07.006
Type: Journal Article/Review
Parent Publication: Food Hydrocolloids