A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions (2019)
Attributed to:
Modification of carbohydrate quality in cereals and its consequences for digestion and metabolism
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