FOOD GRADE BOGER FLUIDS FOR SENSORY STUDIES (2011)
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