Fat reduction in foods: Microstructure control of oral texture, taste, and aroma in reduced oil systems

ACS Symposium Series

Volumn 920, Issue , 2006, Pages 171-189

  Van Den Oever, G J ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34748819958     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (3)

1. van der Oever, G.J. Cereal Chem. 2003, 80, 409-418
2. Malone, M.E. Appelqvist, I.A.M. and Norton, I.T. Food Hydrocoll. 2003, 17, 763-773
3. Malone, M.E. Appelqvist, I.A.M. and Norton, I.T. Food Hydrocoll. 2003, 17, 775-784