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