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Food Microstructures: Emulsions

First Author: Zaeim D

Attributed to: Programmed emulsions for reduced levels of salt or sugar in liquid and semi-liquid foods funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1039/9781839160622-00230

Publication URI: http://dx.doi.org/10.1039/9781839160622-00230

Type: Book Chapter

Book Title: Oral Processing and Consumer Perception (2022)

Page Reference: 230-247