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A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum

First Author: Abson R

Attributed to: Development of Physically Modified Hydrocolloids and Starches for Enhanced Salt Perception funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Type: Conference/Paper/Proceeding/Abstract

Volume: 17th

Parent Publication: 17th Gums and Stabilisers for the food Industry Conference