Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety. (2014)
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.2013.07.014
PubMed Identifier: 24882914
Publication URI: http://europepmc.org/abstract/MED/24882914
Type: Journal Article/Review
Volume: 35
Parent Publication: Food hydrocolloids
Issue: 100
ISSN: 0268-005X