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Food grade Boger fluids for sensory studies (2011)

First Author: Kroger, Martin

Attributed to: Design of complex microstructures and processes for advanced salt reduction in foods funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.3933/applrheol-21-13777

Publication URI: http://www.ar.ethz.ch/cgi-bin/AR/view?DOI=10.3933/ApplRheol-21-13777

Type: Other