Programmed emulsions for sodium reduction in emulsion based foods
Author:
Affiliation:
1. Division of Food Sciences
2. School of Biosciences
3. The University of Nottingham
4. Loughborough
5. UK
Abstract
In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00079C
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