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