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Development of an in-vitro mouth model to quantify salt release from gels (2011)

First Author: Mills T

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.foodhyd.2010.06.001

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2010.06.001

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids

Issue: 1