A Comparison of the sensory and rheological properties of different cellulosic fibres for food (2018)

First Author: Agarwal D
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