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Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. (2021)

First Author: Su K

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/10.1016/j.foodchem.2021.129579

PubMed Identifier: 33773479

Publication URI: http://europepmc.org/abstract/MED/33773479

Type: Journal Article/Review

Volume: 354

Parent Publication: Food chemistry

ISSN: 0308-8146