The role of hydrocolloids in the formation of health foods

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

3 Citations (Scopus)

Original language	English
Title of host publication	Gums and Stabilisers for the Food Industry 14
Publisher	Royal Society of Chemistry
Pages	293-305
Number of pages	13
Publication status	Published - 2008
Event	2007 14th Gums and Stabilisers for the Food Industry Conference - Wrexham, United Kingdom Duration: 18 Jun 2007 → 22 Jun 2007

Conference	2007 14th Gums and Stabilisers for the Food Industry Conference
Country/Territory	United Kingdom
City	Wrexham
Period	18/06/07 → 22/06/07

ASJC Scopus subject areas

@inproceedings{3dff94b1f2cf44aea50b1631c5da762e,

title = "The role of hydrocolloids in the formation of health foods",

author = "Norton, {I. T.} and Cox, {P. W.} and F. Spyropoulos",

year = "2008",

language = "English",

pages = "293--305",

booktitle = "Gums and Stabilisers for the Food Industry 14",

publisher = "Royal Society of Chemistry",

address = "United Kingdom",

note = "2007 14th Gums and Stabilisers for the Food Industry Conference ; Conference date: 18-06-2007 Through 22-06-2007",

}

TY - GEN

T1 - The role of hydrocolloids in the formation of health foods

AU - Norton, I. T.

AU - Cox, P. W.

AU - Spyropoulos, F.

PY - 2008

Y1 - 2008

UR - http://www.scopus.com/inward/record.url?scp=84882502890&partnerID=8YFLogxK

M3 - Conference contribution

AN - SCOPUS:84882502890

SP - 293

EP - 305

BT - Gums and Stabilisers for the Food Industry 14

PB - Royal Society of Chemistry

T2 - 2007 14th Gums and Stabilisers for the Food Industry Conference

Y2 - 18 June 2007 through 22 June 2007

ER -