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Use of hydrocolloids to control rheology in foods including foods in the stomach.

First Author: Norton, Ian T.; Spyropoulos, Fotios; Cox, Philip

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

Abstract

No abstract provided

Bibliographic Information

Type: Book Chapter

Book Title: Practical Food Rheology: An Interpretive Approach (2011)

Page Reference: 219Ð253

ISBN: 1405199784