Flavor release from composite dairy gels: A comparison between model predictions and time-intensity experimental studies

ACS Symposium Series

Volumn 763, Issue , 2000, Pages 381-394

  Moore, I P T ^a,b   Dodds, T M ^a   Turnbull, R P ^a   Crawford, R A ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^b Goodman Fielder Ingredients Limited   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040438345     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2000-0763.ch031     Document Type: Article

References (11)

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