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Effects of processing conditions on the release of sodium chloride from fat crystal 'shell' stabilised water-in-oil emulsions (2024)

First Author: Watson R

Attributed to: Reduced-Salt Emulsion Technologies (Re-SET) funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.fbp.2024.02.002

Publication URI: http://dx.doi.org/10.1016/j.fbp.2024.02.002

Type: Journal Article/Review

Parent Publication: Food and Bioproducts Processing