Hydrocolloids between soft matter and taste: Culinary polymer physics

International Journal of Gastronomy and Food Science

Volumn 1, Issue 1, 2012, Pages 46-53

  Vilgis, Thomas A ^a  

^a MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84887579974     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2011.11.012     Document Type: Article

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