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Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety. (2014)

First Author: Bradbeer JF

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/10.1016/j.foodhyd.2013.07.014

PubMed Identifier: 24882914

Publication URI: http://europepmc.org/abstract/MED/24882914

Type: Journal Article/Review

Volume: 35

Parent Publication: Food hydrocolloids

Issue: 100

ISSN: 0268-005X