Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour (2016)

First Author: Lett A
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.foodqual.2015.03.011

Publication URI: http://www.sciencedirect.com/science/article/pii/S0950329315000713

Type: Journal Article/Review

Parent Publication: Food Quality and Preference