Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety (2015)

First Author: Bradbeer J
Attributed to:  Copy of Self structuring foods with slow burn for control of satiety funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2014.07.006

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2014.07.006

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids