FOOD GRADE BOGER FLUIDS FOR SENSORY STUDIES (2011)

First Author: Anne-Laure Koliandris (Author)
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://dx.doi.org/10.3933/ApplRheol-21-13777

Type: Journal Article/Review

Volume: 21

Parent Publication: APPLIED RHEOLOGY

Issue: 1