Predicting sensory perceptions of thickened solutions based on rheological analysis (2016)

First Author: He Q
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.2016.05.010

Publication URI: http://www.sciencedirect.com/science/article/pii/S0268005X16302077

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids