Development of an in-vitro mouth model to quantify salt release from gels

Food Hydrocolloids

Volumn 25, Issue 1, 2011, Pages 107-113

  Mills, Tom ^a   Spyropoulos, Fotis ^a   Norton, Ian T ^a   Bakalis, Serafim ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Biopolymer; Gel; Salt release

Indexed keywords

EID: 77957759647     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.06.001     Document Type: Article

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