Programmed emulsions for sodium reduction in emulsion based foods. (2015)

First Author: Chiu N
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1039/c5fo00079c

PubMed Identifier: 25865459

Publication URI: http://europepmc.org/abstract/MED/25865459

Type: Journal Article/Review

Volume: 6

Parent Publication: Food & function

Issue: 5

ISSN: 2042-6496