A Comparison of the sensory and rheological properties of different cellulosic fibres for food (2018)
Attributed to:
EPSRC Centre for Innovative Manufacturing in Food
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Publication URI: http://pubs.rsc.org/en/content/articlepdf/2018/fo/c7fo01495c
Type: Journal Article/Review
Volume: 9
Parent Publication: Food and Function