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