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Moret-Tatay, A., Rodriguez Garcia, J. 
ORCID: https://orcid.org/0000-0002-4986-3144, Martí-Bonmati, E., Hernando, I. and Hernández-Lucas, M. J.
(2016)
Effect of gums in microstructure and rheological behaviour of thickened food matrices.
In: Williams, P. A. and Phillips, G. (eds.)
Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions.
Royal Society of Chemistry, pp. 291-294.
ISBN 9781782623274
doi: 10.1039/9781782623830-00291
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| Additional Information | Proceedings of the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015. |
| Item Type | Book or Report Section |
| URI | https://reading-clone.eprints-hosting.org/id/eprint/72244 |
| Identification Number/DOI | 10.1039/9781782623830-00291 |
| Refereed | Yes |
| Divisions | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group |
| Additional Information | Proceedings of the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015. |
| Publisher | Royal Society of Chemistry |
| Download/View statistics | View download statistics for this item |
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