The texture and microstructure of spreads
Research output: Chapter in Book/Report/Conference proceeding › Chapter
Colleges, School and Institutes
- Unilever Research and Development
Introduction Emulsion microstructure: ingredients Emulsion microstructure: processing Spread stability during transport and storage Analysing spread texture Future trends References.
|Title of host publication||Understanding and Controlling the Microstructure of Complex Foods|
|Publication status||Published - 1 Jan 2007|