A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions (2019)

First Author: Boehm M

Attributed to: Digestion in the Upper GI Tract funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2019.05.056

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2019.05.056

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids