Hydrophobins stabilised air-filled emulsions for the food industry (2009)

First Author: Tchuenbou-Magaia F
Attributed to:  Novel air filled emulsions as the basis for fully functional low fat foods funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2009.03.005

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2009.03.005

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids

Issue: 7