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

Digital Object Identifier: http://dx.doi.org/10.1039/c7fo01495c

PubMed Identifier: 29362760

Publication URI: http://europepmc.org/abstract/MED/29362760

Type: Journal Article/Review

Volume: 9

Parent Publication: Food & function

Issue: 2

ISSN: 2042-6496