Food Microstructures: Emulsions
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