Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
2. ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.792236
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