Cocoa particles for food emulsion stabilisation. (2013)
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/c3fo30181h
PubMed Identifier: 23851644
Publication URI: http://europepmc.org/abstract/MED/23851644
Type: Journal Article/Review
Volume: 4
Parent Publication: Food & function
Issue: 9
ISSN: 2042-6496