Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum (2017)
Attributed to:
Design of complex microstructures and processes for advanced salt reduction in foods
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1111/ijfs.13500
Publication URI: http://dx.doi.org/10.1111/ijfs.13500
Type: Journal Article/Review
Parent Publication: International Journal of Food Science & Technology
Issue: 10
ISSN: 13652621 09505423