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