Microstructural evolution during thermal processing of a high-sugar aerated system stabilized by food proteins

Gums and Stabilisers for the Food Industry 13

Volumn , Issue , 2006, Pages 350-360

  Lau, Cathy K ^a   Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

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[No Author keywords available]

Indexed keywords

EID: 34247378513     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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