A comparison of the sensory and rheological properties of different cellulosic fibres for food
Author:
Affiliation:
1. Division of Food Sciences
2. School of Biosciences
3. University of Nottingham
4. Loughborough
5. UK
Abstract
The impact of cellulosic dietary fibres on taste perception & application of softwood cellulosic fibres with a unique network structure for food.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01495C
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