Emulsification: Mechanistic understanding (2013)
Attributed to:
Design of complex microstructures and processes for advanced salt reduction in foods
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.tifs.2012.08.006
Publication URI: http://dx.doi.org/10.1016/j.tifs.2012.08.006
Type: Journal Article/Review
Parent Publication: Trends in Food Science & Technology
Issue: 1